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ALL OF THE BEANS.
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Pressure Cooker Red Kidney Beans and Rice
Thanks to a little pressure cooker magic, you won’t have to wait all day for this dish full of flavor. Tell the family it’ll only be 35 minutes! Recipe created for Bush's® by Brandy O’Neil, author of cooking blog "Nutmeg Nanny"
- Temps de préparation
10 Min
- Temps de cuisson
25 Min
- Pour
6 to 8
Ingrédients
- 1 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 3 cups chicken or vegetable stock
- 2 cups uncooked white rice
- 2 (16 oz) cans Bush's® Dark Red Kidney Beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
Garnitures facultatives
Minced cilantro
Instructions de cuisson
- 1CHAUFFER
Turn pressure cooker onto sauté setting and add olive oil.
- 2FAIRE SAUTER
When oil is hot, add the celery, onion, bell peppers, garlic, kosher salt, chili powder, cumin and smoked paprika. Sauté for about 10 minutes or until vegetables are just starting to soften.
- 3MÉLANGER
Add in stock, white rice, beans and tomatoes and stir to combine.
- 4CUIRE
Place lid on pressure cooker, press the rice button and cook until completed. When dish is fully cooked, release pressure manually. When pressure has been released, remove lid and stir to combine.
- 5GARNIR
Serve with sprinkle of cilantro.
- 6NOTE
If your pressure cooker does not have a rice setting, hit manual, low pressure and set time for 12 minutes.