Watch me make this recipe on Facebook, tonight – Thursday, May 3rd! Join me at 8pm (CDT) for a live walk through this recipe that has quickly become an FFF (fast food favorite) at my house….another wonderful dish to create in my electric pressure cooker (Yes, your Instant Pot!) that my family snarfs right down. Now you can make it yourself, just in time to celebrate Cinco de Mayo!
Electric Pressure Cooker Black Bean Mexican Rice
1 Tbs. canola or vegetable oil
1 yellow onion, diced
1-2 jalapeños, seeds and membranes removed, minced
4 cloves garlic, minced
1 tsp. cumin
1 tsp. chili powder
1-2 tsp. chipotle sauce
3 cups chicken broth
2 cups basmati, jasmine or long grain white rice
14.5 oz. can petite diced tomatoes and green chilies
15 oz. black beans, drained and rinsed (or 1/2 – 2 cups black beans cooked in the pressure cooker)
Sour cream, shredded cheddar, and fresh cilantro, chopped, as garnish
Set electric pressure cooker (EPC) to saute setting and add oil. When oil is hot, add onions and jalapeno, cooking for 30 seconds. Stir in garlic, cumin, chili powder, chipotle sauce and rice; cook for 30 seconds.
Pour in tomatoes and chicken broth, then lock the EPC lid into place. Choose High Pressure setting for 8 minutes. When timer sounds, use a natural release for 5 minutes, followed by a quick release if there is any remaining pressure in EPC pot.
Carefully remove EPC lid; stir in beans until well combined. Serve rice garnished with sour cream, shredded cheddar, and cilantro.
**This recipe is also delicious created as a main dish by adding cooked, chopped chicken; stir chicken in at the same time as the beans. Dinner is Done! #PartyTime
Hopefully I’ll see you tonight on Facebook! Click here to follow me on Facebook so you never miss an event.