Ingredients
- 500 g Dried kidney beans
- 500 g Brown rice
- 500 g Salsa
- ½ bunch Coriander (Cilantro) Stems and leaves
- 1.7 l Vegetable stock or broth
Instructions
- Add the beans and rice to the instant pot.
- Add the vegetable stock to the mixture and stir well.
- Finely chop the coriander (cilantro) stems and add to the pot together with the salsa. Do not stir again.
- Put the lid on the instant pot and set the sealing valve. Cook on manual, high pressure for 25 minutes. Allow to remain at pressure for 10 minutes and then perform a quick release.
- Serve straight away with the remaining coriander leaves as a garnish.
Video
Notes
I know what your thinking - can such a simple recipe be good? The answer is yes and it is also very versatile.
You can try it with dried black beans instead (or a mixture), sweetcorn and tomatoes go well, or you can spice it up with some chili powder or jalapenos.
A squeeze of lime and some avocado will also grace the recipe well.
If you are worried about cooking with dry beans without soaking overnight, the pressure of the instant pot cooks them to perfection and I promise no soaking is required.
After eating this recipe, I have to admit that myself and my family found it to be OK, but a little bit bland. I plan to tweak it and then the new recipe will be posted ASAP.
Nutrition
Calories: 621kcal | Carbohydrates: 124g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Sodium: 1734mg | Potassium: 1597mg | Fiber: 17g | Sugar: 7g | Vitamin A: 1048IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 7mg