COOKS ESSENTIALS K41143 - Mexican Rice and Beans

8
1 cup dried pinto beans
1 tablespoon vegetable oil
1 red onion, sliced ½-inch thick
1 green pepper, finely chopped
1 Jalapeño pepper, finely chopped
(for a spicier dish, include the seeds)
3 cloves garlic, minced
2 cups long-grain rice
1 teaspoon ground cumin
1 teaspoon chili powder
1 (14 ounce) can chopped tomatoes
2¼ cups chicken stock
1 teaspoon salt
¼ cup chopped fresh cilantro
3 scallions, chopped
Mexican Rice and Beans
Directions
1. Place the pinto beans in the pressure cooker and cover with an inch of water. Pressure cook on
HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain and set
the beans aside.
2. Heat the pressure cooker using the BROWN setting.
3. Add the oil and cook the onion, green pepper, Jalapeño pepper and garlic for 4 to 5 minutes. Add
the rice and spices and continue to cook for a few minutes. Return the beans to the cooker, along
with the tomatoes, chicken stock and salt and lock the lid in place.
4. Pressure cook on HIGH for 8 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Fluff the rice
and beans with a fork, mixing in the cilantro and transfer to a serving dish, sprinkling the scallions
on top at the end.
9
Serves 8 to 10