Mexican Rice

Ingredients:

2 cups rice (I used Japanese sticky rice, but any rice would work)
3 cups water
1 bouillon cube (I used a no chicken broth cube)
1 bell pepper any color
1 16 oz can of dice tomatoes
1 16 oz can black beans
1 16 oz can pinto beans
1 cup frozen or fresh corn
2 tsp. garlic pwd (or you could use fresh)
2 tsp. chili pwd
1 tsp. smoked paprika
1 tsp. cumin

Instructions:

Place the rice in an Instant pot or rice cooker.  Boil the water to dissolve the bouillon cube, and then pour it over the rice.

Place the rest of ingredients over the top, and stir well.

Put the lid on top and place the vent to sealing.

Press the rice button, and let it cook.  Let it naturally release pressure.  I let it go 15 minutes.

Serve with avocado, chips, cilantro, hot sauce, chips cashew cream or whatever your little heart desires. Enjoy!