express version of Mexican-style black beans and orange rice, using an Instant Pot and rice cooker. This is a classic side dish for tacos, and the leftovers are great in burritos and chimichangas
Electric Beans and Rice

serves 6-8, great leftovers

beans rice easy leftovers

Ingredients

Beans

  • 2-3 cups black beans
  • 1/2 onion
  • 4 garlic cloves
  • 4 bay leaves
  • 3 tbsp chicken bouillon powder
  • 3 tbsp chicken or bacon fat

Rice

  • 2 cups long-grain white rice
  • 2 tbsp vegetable oil
  • 1 tsp cumin
  • 1 tsp kosher salt

Broth

  • 3 2/3 cup water
  • 2 tbsp tomato chicken bouillon powder
  • 1 tbsp ketchup

Morning

  1. Get water boiling
  2. Measure beans into large container and rinse with water a few times. Cover beans with 2-3 inches water
  3. Measure rice into colander and rinse with water for ~15 seconds. Leave to dry in colander
  4. Broth => Measure tomato chicken bouillon powder and ketchup into glass jar. Add 3 2/3 cup boiling water and stir to combine

Early Evening

Start around 75-90 minutes before you want to eat. It’s mostly hands-off.

Beans

Dump soaked beans (with liquid) into Instant Pot, along with the onion, garlic, bay leaves, chicken bouillon powder, and chicken fat. Add water to cover beans by ~2 inches. Pressure cook for 8 minutes with natural release. When pressure has dropped on Instant Pot, taste broth and add salt until it tastes good but not too salty. Leave on warm

Rice

Heat skillet on medium-high until it passes the water drop test1. Add vegetable oil and tilt skillet to coat. Add rice and mix with the oil. Add salt and cumin. Continue frying the rice until golden and lightly-toasted, stirring occassionally, about 5 minutes. Add rice and broth to rice cooker, stir, and start. When rice is done, wait 5 minutes before gently fluffing it

Notes

  1. Water Drop Test => AKA reaching the Leidenfrost point. In general, when searing or sautéing, add your meat or oil after the pan hits this point. You’ll have less issues with food sticking to the pan