This is a great dish to use as a base for Taco Salad or a burrito bowl,
as a side dish, or a dish all on it's own. It makes great leftovers and a great take-along lunch meal. Note that it also freezes well. This does make a big batch,
which I need for my larger teenage boy family! Plus I'm a big fan of freezing extras for later to save time on a busy week night.
Image from Here
In large instant pot on SAUTE mode, saute 2 minutes:
6 TBS oil
3 C. basmati* rice
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
2 yellow onions, diced
2 Tablespoons garlic, minced
ADD:
4 3/4 cup chicken broth
1 6oz can tomato paste
-Pressure cook for 4 minutes. Release steam when finished cooking.
Then ADD and stir to combine:
2-3 15 oz. cans black beans, drained
2 bell peppers, diced
1 15 oz. can corn, drained
1 c. chopped cilantro
*NOTE: if using another type of rice just use the right liquid ratio and cooking time as defined in instant pot direction booklet based on the type of rice you use. Sometimes I like to use short grain brown rice so I have to adjust accordingly.
NOTE 2: If you don't have an instant pot, just use your largest soup pan. You will need to increase the broth and follow cooking times to match the rice package directions for cooking using a stovetop.
Options:
1. Eat as a stand alone dish
2. Use as base of burrito bowl (top with meat, salsa, tomatillo ranch, jalapeños, etc.
3. Use as a filling or side dish for your favorite enchilada recipe
4. Use as a topping or side dish for nachos
5. Use a side dish to favorite Mexican meals
**Tip: I freeze cilantro and then I have it on demand for soups and other dishes. It isn't as bright green, but the flavor is just as good.
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