Instant Pot Black Beans & Rice with Avocado Salsa
You can't beat Instant Pot Black Beans and Rice with Avocado Salsa for a healthy, economical meal that comes together easily! 268 calories and 6 Weight Watchers Freestyle SP
Servings: 8 Servings
Calories: 267.9kcal
Ingredients
The rice and beans:
- 2 teaspoons olive oil
- ½ medium yellow onion chopped
- 4 garlic cloves minced
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 ½ teaspoon paprika
- 1 ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- 3 cups low sodium vegetable broth
- 3 cups water
- 1 ½ cup dried black beans rinsed & stones picked out
- 1 ½ cup short grain brown rice
- juice of ½ lime
- salt and pepper to taste
The Salsa:
- 2 California avocados chopped
- Juice of 1 lime
- 2 medium tomatoes diced
- 3 tablespoons minced cilantro
- 2 tablespoons minced jalapeno pepper seeds removed
- ¼ teaspoon kosher salt
Instructions
The Rice and Beans:
- Set the Instant Pot to Saute mode and add the olive oil.
- Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
- Add the garlic, cumin, chili powder, paprika, oregano and salt. Cook for 30 seconds. Turn off the Instant Pot.
- Pour in the vegetable broth, water, dried black beans and rice, and stir.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Adjust the time to 30 minutes. The Instant Pot will take approximately 15 minutes to come to pressure.
- Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
- Squeeze in the the lime juice, fluff the rice and beans with a fork and season to taste. Serve with the avocado salsa.
The Salsa:
- While the rice and beans are cooking, stir together the avocado, lime juice, tomato, cilantro, jalapeno and salt.
Notes
Weight Watchers Points: 6 (Freestyle SmartPoints)
Nutrition
Serving: 1Cup Rice & Beans + ¼ Cup Salsa | Calories: 267.9kcal | Carbohydrates: 39.3g | Protein: 10.3g | Fat: 9g | Saturated Fat: 1.3g | Sodium: 322mg | Fiber: 10.6g | Sugar: 2.2g