Instant Pot Vegan Tex-Mex Bowls

Ingredients and Weight:

• 2 cups brown rice
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped (1 cup)
• 2 bell peppers, chopped (2 cups)
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed
• 1 (15 ounce) can kidney beans, rinsed
• 1 (10 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• Lime wedges, for garnish (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 15 minutes

Difficulty Level:

• 2 out of 5 (easy)

Preparation Method Steps:

1. Rinse the brown rice well.
2. In a 6-quart Instant Pot, add the rice, vegetable broth, and olive oil.
3. Add the onion, bell peppers, garlic, black beans, kidney beans, corn, tomatoes, chili powder, cumin, and cayenne pepper.
4. Stir to combine.
5. Secure the lid and set the Instant Pot to "Rice" mode.
6. Cook for 15 minutes.
7. Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes before quick-releasing the remaining pressure.
8. Fluff the rice with a fork and stir in the cilantro.
9. Serve the bowls topped with desired toppings, such as shredded cheese, salsa, guacamole, and sour cream (optional).

Nutritional Information:

• Calories: 300
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 400mg
• Carbohydrates: 50g
• Fiber: 10g
• Sugar: 5g
• Protein: 10g

Dish Characteristics:

• Vegan
• Gluten-free
• Customizable with various toppings
• Bursting with Tex-Mex flavors
• Easy and quick to make

User Comments:

• "These bowls are a delicious and satisfying meal packed with flavor and nutrients."
• "I love the convenience of using an Instant Pot to make these bowls. They're perfect for a busy weeknight dinner."
• "The customization options make these bowls a crowd-pleaser for guests with different tastes preferences."
• "I recommend adding extra salsa and guacamole for an extra kick of flavor."
• "The bowls reheat well, making them a great option for work lunches or meal prep."

Special Precautions and Tips:

• If you don't have an Instant Pot, you can cook the bowls on the stovetop. Simply combine all the ingredients in a large pot and bring to a boil. Reduce heat to low and simmer for 45-60 minutes, or until the rice is cooked through.
• For a vegetarian version, omit the black beans and kidney beans.
• For a spicy version, increase the amount of cayenne pepper or add a chopped jalapeño pepper to the mixture.