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TEX-MEX Rice and beans
1. Add olive oil to the cooking pot. Set to sauté for
8 minutes.
2. When the oil is hot and shiny, about 2 minutes, add the
diced onion, diced bell pepper and salt to the cooking
pot. Stir occasionally until the onion begins to soften,
about 3 minutes.
3. Add the garlic and stir to incorporate. Cook until sauté
time expires.
4. Add the salsa, white rice, black beans, and taco
seasoning. Stir to combine.
5. Add the chicken broth, and stir, close and lock lid.
6. Set to pressure cook low for 12 minutes.
7. When the time expires, release the pressure, remove
the lid and stir.
8. Serve immediately.
• 2 tbsp olive oil
• 2 large onions, rough dice
• 2 red bell peppers,
rough dice
• 4 tsp salt
• 4 cloves garlic, minced
• 2 cups salsa, fresh or
from a jar
• 2 cups white rice
• 2 (15.5-oz) cans black
beans, drained
• 4 tbsp taco seasoning
• 32 oz chicken broth
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
20 min 12 min EASY 8
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