Spanish-Style Smoky Rice and Beans

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup jasmine or long-grain rice, rinsed
• 1 (15 oz) can pinto or black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 1/2 cups vegetable broth
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• 1 bay leaf (optional)
• Fresh parsley, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Set the Instant Pot to Sauté. Add the olive oil and once shimmering, sauté the onion and bell pepper for 3-4 minutes until softened. Add the garlic and cook 30 seconds more until fragrant.
2. Stir in the smoked paprika, cumin, salt, and pepper and toast for 15 seconds to bloom the spices.
3. Add the rinsed rice, beans, diced tomatoes (with juices), vegetable broth, and the bay leaf if using. Stir once to combine and scrape up any browned bits from the bottom (prevents a burn notice).
4. Cancel Sauté. Secure the lid, set the valve to Sealing, and pressure cook on High for 6 minutes.
5. When the cycle finishes, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure.
6. Remove the lid, fluff the rice with a fork, and discard the bay leaf. Let it sit 2 minutes to absorb any extra liquid.
7. Serve in shallow bowls garnished with chopped parsley and a squeeze of lime. A dollop of vegan sour cream or sliced avocado on top is welcome.