I’ve expressed my love for my Instant Pot when I first got it several months ago & I still remain quite smitten. It’s a magical gadget that revolutionizes the speed at which you prepare food. It’s absolutely crazy. Everything we’ve made in it comes out perfectly. We use it several times and week and recommend it highly. AND this is not a sponsored post. Plus you can ditch the rice cooker, slow cooker because this pot does it all.
Spicy Indian & Mexican food is our favorite as of late. So many easy options that suit everyone’s dietary needs. This recipe is no different. You can make this as spicy as you prefer. I love making rice dishes like this one to add to my daily salad, as a side dish or to use on Taco Tuesday. It is also great for a quick lunch idea. It is perfect served warmed up or at room temperature. And the addition of the black beans serves as a wonderful source of plant-based protein. Cumin, cayenne and chili powder are a beneficial to the blood, metabolism and body. Let food be your medicine. Okay so let’s get started…
1 tablespoon of avocado or coconut oil
1/2 of a red onion, diced
3 cloves of garlic, minced
1 cup of brown rice (organic is best)
1/2 cup of dried black beans
2 chipotle peppers, diced
2 tablespoons of adobo sauce
2 & 3/4 cups of water
2 medium tomatoes, diced
2 bouillon cubes or 1 teaspoon of Better than Bouillon
2 teaspoons of ground cumin
1 teaspoon of chipotle chili powder (regular chili powder will suffice)
1/2 teaspoon of smoked paprika
1/2 teaspoon of cayenne pepper (optional)
Turn on the sauté button and let the pot heat up for 2-3 minutes. Add your oil. Sauté your onions and garlic for 3-4 minutes, stirring frequently. Once cooked through turn the machine off then add your remaining ingredients. Stir well to mix all of the spices/beans and water etc. Turn the machine on MANUAL and set the time for 26 minutes. Turn the venting knob at the top to the sealed position. Close & lock the lid and let it go. Let the pressure naturally release for 10-12 minutes then open the lid and serve. If not serving immediately, let the machine remain in the keep warm setting until you are ready to plate. Avoid keeping it in this state for too long (more than 30 minutes) because the rice can dry out.
Monday: With all of the running activity on Thursday/Friday I annoyed my knee greatly. I tried to run today but after 1.5 miles, the pain was concerning. I bagged that and did 30 m on the treadmill walking/60 elliptical. Upper and lower body weights. Came home and did abs and more shoulders.
Tuesday: Travel day to clients. Core work at home.
Wednesday: 3 hours at the gym. 60 elliptical. 65 treadmill (walking). 60 core/upper body weightlifting. My knee is still tender so I’m giving my knee a break till Friday or Sunday.
Thursday: 60 elliptical, 70 treadmill (walking with elevation), core/weights.
Friday: 55 elliptical, 30 minutes treadmill (walking with 8 elevation), leg workout
Saturday: planned rest day
My knee feels and looks much better. Planning on running and cycling this weekend.
— Knead to Cook