Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons olive oil
  • 1 cup (7-ounces) basmati rice, rinsed until the water turns clear, drained and allowed to dry
  • 1 cup minced onion (about 1 medium onion)
  • 1/2 cup chopped celery (1 to 2 stalks)
  • 1 jalapeño pepper, membrane and seeds removed and chopped
  • 2 cloves garlic, minced
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt
  • 1 cup low sodium chicken broth (See Tip 1)
  • 10 ounce can Rotel Original Diced Tomatoes & Green Chilies, drained
  • 15.5 ounce can black beans, rinsed and drained
  • 1 Tablespoon chopped cilantro or Italian parsley for garnish, optional

Instruction

  • Add olive oil to Instant Pot. Select sauté function with normal heat. When oil is hot, add rice. Cook for 4 minutes until lightly browned. 
  • Add onions, celery, jalapeños, garlic, oregano, chili powder, cumin, and salt. Stir to combine. Cook for 2 minutes.
  • Add chicken broth; stir to deglaze the pan.
  • Add the drained Rotel Tomatoes with Green Chilies on top of the rice. DO NOT STIR. (See Tip 2)
  • Secure the lid on the Instant Pot; make sure that the steam valve is shut. Select manual, high pressure and 5 minutes. After 5 minutes, allow to depressurize naturally for 2 minutes. Then quick release remaining pressure.
  • Remove the lid. Add the drained black beans; stir to combine. Return lid to Instant Pot with steam valve open. Allow to sit for 3 additional minutes. Remove the lid; fluff rice with a fork.
  • If desired, garnish with chopped cilantro or Italian parsley. Yield: 6 servings.