InstantPot Mexican Basmati & Quinoa
Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati & Quinoa
- 2 tbsp olive oil
- 2 large jalapeños, diced, stem and seeds removed
- 1/2 yellow onion, diced
- 1 tbsp minced garlic
- 1 cup chicken (veggie broth if you're vegan)
- 1 can tomatoes and green chilis
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 can black beans, drained and rinsed
- 1 lime, juiced
- cilantro, plucked
- salt/pepper to taste
List of Services
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Step 1List Item 1
Prep the vegerables.
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Step 2List Item 2
Turn on the saute setting on the InstantPot. Heat olive oil on medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add in Della Basmati Rice & Quinoa, chicken or veggie broth, tomatoes and green chile, chili powder, cumin powder, salt & pepper. Stir so the rice is all mixed in.
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Step 3
Cover with the lid and set the InstantPot to Hi Pressure for 5 minutes. After it's done, let the pressure naturally release for 10 minute and then release the steam valve.
Stir in black beans and lime juice. Cover the lid for 2 minutes to let the black beans heat up.
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Step 4List Item 3
Garnish with fresh cilantro leaves. Enjoy!
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
