Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion
  • 4 garlic cloves
  • 14.5 oz can of diced tomatoes (I use the one with herbs)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup black beans (210 grams, soaked in warm water for 2 hours)
  • 1.5 cups water (12 oz)
  • 1 teaspoon salt (or to taste)
  • 2-3 tablespoon chopped cilantro
  • lime juice
  • 2 cups brown rice (390 grams)
  • 2.5 cups water (20 oz)
  • 1 teaspoon oil (optional)

Instruction

  • Soak black beans in warm water for 2 hours. After 2 hours, drain the water and set the beans aside.
  • Press the saute button on your Instant Pot. Once it displays hot add oil and then add onion and garlic.
  • Cook for 3 minutes until onions are softened.
  • Stir in the can of tomatoes, add cumin powder, smoked paprika, oregano, 1/4 teaspoon chipotle powder, cayenne pepper (if using).
  • Cook for 3-4 minutes until tomatoes and spices are well cooked. Add soaked beans, water, salt and mix well.
  • Place a trivet inside your IP. Place a container (which would fit into the IP) filled with brown rice on top of the trivet.
  • Add water, oil (optional) to the rice container. Cover the container with lid or aluminium foil. Close the pot with its lid.
  • Press the manual or pressure cook button. Cook on high pressure for 22 minutes, let the pressure release naturally for 10 minutes and then do a quick release.
  • Open the pot carefully, fluff the rice with a fork and remove the rice container.
  • Remove trivet and then press the saute button. Mash some of the beans (optional), add cilantro, simmer for 2-3 minutes. Add remaining 1/4 teaspoon chipotle powder. Adjust spices to taste. Also squeeze in some fresh lime juice.
  • Serve rice and beans with avocado slices.