food : rice and beans (instant pot)
We had been wanting to vary up our rice dishes (I tend toward Indian, Chinese, and Japanese oriented rice dishes), and my wife sent me a few recipes. They made their way into this form after looking in our cupboards and shifting things to work for the instant pot.
Ingredients
| Amount | Measure | Ingredient |
|---|---|---|
| 1.75 | C | Long Grain White Rice |
| 2 | T | Oil (I use peanut) |
| 0.5 | Onion (medium, diced) | |
| 2 | Garlic (cloves, chopped) | |
| 0.5 | t | Smoked Paprika |
| 1 | t | Cumin (ground) |
| 0.5 | t | Oregano |
| 1.5 | C | Veggie Stock (I use a bouillon cube) |
| 8 | oz | Tomato Sauce (small can, see notes) |
| 1 | t | Salt |
| 1 | can | Pinto Beans |
Instructions
- Rinse and drain rice
- Turn on the instant pot and set to "saute" mode. Add oil
- Once hot add onion and stir until soft
- Add garlic and stir for ~30 seconds
- Add rice, stir, cook until rice slightly changes color (tending toward golden), do not burn
- Add spices and give a good stir or few
- Turn off "saute" mode, add stock, salt, and tomato sauce, stir
- Put on lid, set to "sealing", set the instant pot to "rice" mode
- When finished cooking, let pressure release naturally for at least 5 minutes
- Release pressure, take off lid, add pinto beans and stir in
- Put lid back on, leave on warming mode for 3-5 minutes to heat up the beans and let the rice finish softening up a little bit more
Notes
- The first time we cooked this we used "Mexican Style" tomato sauce (spices and jalapeño), it was great, but too spicy for some members of the family
- If the rice is not cooked enough, you can do a longer natural pressure release, or if already released: leave the lid on and let it steam a few extra minutes on warming mode. Do not leave it too long as it may burn, stir every now and again