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
Step 1
- Prep the vegerables.
Step 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.
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.
Step 4
- Garnish with fresh cilantro leaves. Enjoy!