There was a three point challenge: healthy, beef, and fast. Well, a fourth if you add in tasty however that is always a given. Two points of it was beyond easy because they are naturally combined.
Beef is healthy and there are plenty of healthy meals with beef. The fast part, a full meal done in 30 minutes or less, took extra consideration. How did I meet the Beef Checkoff's challenge? The answer is Pressure Cooker Mexican Beef Rice.
Pressure cookers intimidate a lot of folks. I completely understand why. Just the thought of something blowing up in the kitchen could cause some hesitation. The new ones, especially electric ones, are drastically different than the old style.
All I can do is to recommend is to put your fears aside and give it a try. Now with that out of the way, let's move on to the good stuff…
The good stuff starts with beef. It's loaded with essential nutrients and keeps you satisfied for hours. It doesn't take much either.
A three ounce serving is recommended for building a healthy plate. This recipe uses lean ground beef (95% lean) and fits in with the recommendation.
There's more good stuff too. You should have something from other food groups for a balanced and healthy plate. Fruits, vegetables, grains, and dairy need to be included too.
Guess what? I've got them covered. Tomatoes are technically a fruit and they are in the salsa. Onions, peppers, black beans, and corn are vegetables. Of course rice is the grain. Cheese brings in dairy.
Pressure Cooker Mexican Beef Rice is a one pot meal. You know what that means: less dishes to wash. So it is quick cooking and fast cleanup too.
You can serve it as Southwestern style rice bowls. Just a spoon is all you need to enjoy the fiesta of flavors.
There is another way to serve it. All it takes is a head of Boston lettuce. Use the Mexican Beef Rice as a filling for lettuce wraps. That's piling on another healthy layer of leafy greens.
Besides, I'm sure you would like a change of pace from regular old Asian lettuce wraps.
Are you ready to make healthy, fast meals with beef? Sure you are! Scroll down to find a list of recipes for a whole week of tasty goodness. The Sunday Supper Movement is proud to partner with the Beef Checkoff to inspire the world to cook healthy, balanced meals at home.
Weekday Supper recipes are for days when time is limited and you need to make something fast. Oh, and look at my Steak and Asparagus Stir-Fry for another healthy Weekday Supper recipe with beef.
More on The Beef Checkoff: You can follow them on Facebook, Pinterest, Twitter. You can also find lots of information, tips, and recipes on the Beef, It's What's For Dinner website. Take a look at the Healthy Meals with Beef Pinterest Board for more inspiration and recipes.
Pressure Cooker Mexican Beef Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup diced red onion
- 1 teaspoon chili powder Hatch chile powder recommended
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 cup long grain white rice rinsed well and drained
- 2 cups water
- 2 cups chunky salsa
- 15 ounces black beans rinsed and drained
- 1 cup cooked corn kernels
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded cheese Cheddar, Monterey Jack and Cheddar, or 4 Cheese Mexican blend
- Boston lettuce optional for serving
Instructions
- This recipe is for an electric pressure cooker.
- Heat oil in pressure cooker pot with cooker on Browning setting.
- Add ground beef, onion, chili powder, cumin, and salt. Cook, stirring and breaking up beef to crumble it, until beef has browned, about 5 minutes.
- Add rice, water, and salsa. Stir to combine. Close and lock lid. Set to high pressure for 8 minutes.
- Quick release pressure and remove lid.
- Set cooker to Browning setting. Add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, about 3 minutes or until beans and corn are heated through.
- Transfer to a serving dish. Top with cheese and serve immediately.
- If desired, serve with Boston lettuce leaves to make lettuce wraps.
Notes
Recipe adapted from one in the Great Food Fast
cookbook (Amazon affiliate link).
Are you looking for quick and healthy meals? Take a look at these Weekday Supper recipes with beef:
- Monday - Pepper Crusted Sirloin with Warm Farro Spinach Salad by Grumpy's Honeybunch
- Tuesday - Grilled Teriyaki Steak and Noodle Salad by A Kitchen Hoor's Adventures
- Wednesday - Bistro Style Steak and Onion Sandwich by Meal Planning Magic
- Thursday - Pressure Cooker Mexican Beef Rice here on Magnolia Days (recipe above)
- Friday - Skillet Swiss Steak by Curious Cuisiniere
Disclosure: This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I really need to get a pressure cooker. Think I'll put that on my Christmas wish list! Your dinner looks delicious and so so flavorful!
That looks astoundingly good!
Oh my goodness!! Dinner in 16 minutes!! YES! I love beef lettuce wraps!!!!
OK, I am convinced, I am going to buy an electric pressure cooker because this dish needs to happen ASAP!!
Yum!! I do not have a pressure cooker, and am at an age in my life where I don't want to accumulate more 'things' -- therefore, I'm wondering. Would this be something you could do in a slow cooker?? I do have one of those!!!
I'm sure it is possible to convert this recipe to one for a slow-cooker yet I'm not sure on adjusting liquids and such. Pressure cooking and slow cooking are so very different. I'd suggest cooking it on the stove, old-fashioned in a pot, first. The rice would have to be cooked separately and added in plus a while for simmering it all together to get the flavors to blend nicely.
thank you!
donna no answer to your question except I just gave away my slow cooker because this cooker also has a slow cooker feature. now down to just one cooker can set delay time to cook. love mine. by the way I'm 75 don't have to remember if I turned it off goes automatically to warm setting.
This makes me want to run our and get a pressure cooker!
I used gardein meatless crumbles for a beautiful delicious meat free version! It was amazing and fast.
Sounds delishious! Stove top- omit water, cut down on salsa- add 1 bag rice cooked in boiling bag- done.
Thanks for the recipe.
Making this this coming week. Question: why cooked corn? Any reason I can't use frozen without cooking it first?
I haven't tried this with frozen corn, but I think it should work. Corn cooks pretty quickly, so the pressure cooker should take care of that.
I made this and it said burn. The rice had stuck to the bottom. I poured it into a bowl, scraped and cleaned the pot and did it PIP which worked fine. (I also deglazed before I added the ingredients to the beef).This seems to be a theme with rice casserole type dishes for me. What can I do to prevent the dreaded burn message when doing these types of recipes?
I've found this post by "Dad Cooks Dinner" to be helpful with this issue: https://www.dadcooksdinner.com/fix-instant-pot-overheating/
I lalmost spit out my water reading this reply; your solution to burning dinner came from "Dad Cooks Dinner" !
Funny for obvious stereotypical reasons LOL 😀
This dish looks amazing. Can't wait to try it!
This was delicious! I left out the cheese and cilantro, just put it on chopped lettuce and topped it with sour cream. Super yummy, and there's plenty to freeze for another dinner.
Wonderful! I'm so glad you enjoyed it.
Can I swap cauliflower rice for regular rice and if I do so how would that change how long I should cook for if it does. What adjustments would I have to make to accommodate this swap?
I haven't cooked cauliflower rice in a pressure cooker, so I'm not sure exactly how long that would take. I would try halving the time in step 4, then checking to see if it's done, then cooking a little more if needed.
If I double the recipe, will I need to cook longer?
Made this last night and it was so good..my husband said it's a keeper. YUM
Tasted bland when I made it, but it's a good base. Instead of the cumin, chili powder, and salt on the meat, I'd use taco seasoning to get it more flavorful. On the plus side, the rice turned out perfectly and I added a little more than a cup of cheese (probably about 1 1/2 cups total). Will make it again with tweaks though!
Love this recipe! can it be doubled for a 6 qt pot?
I don't see why not. I've never tried it, but it makes sense that it would work.
Can I substitute brown rice for the long grain white rice? And if so, how much water would I need to use? Would I just use how much the package of rice says for 1 cup of brown rice? Thank you!
Yes, I think it would work. I'd follow the package directions for the water.