Southwestern Rice & Chickpea Marinara Stuffed Spaghetti Squash and More Pressure Cooker Delights
This Southwestern Rice dish hits your taste buds with a warm, smoky kick right off the bat thanks to the chili powder and paprika.
Equipment
- 1 Pressure cooker
- 1 Large skillet
- 1 Baking sheet
Ingredients
Main ingredients
- 1 can Black beans rinsed and drained
- 1 can Corn frozen or fresh
- 1 can Fire-roasted tomatoes
- 1 Spaghetti squash cut in half, seeds removed
- 2 cups Minute Jasmine Cilantro Lime Rice
- 2 cups Vegetable broth
Instructions
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Roast at 375°F for about 30 minutes until tender.
- Heat vegetable broth in a large skillet over medium heat. Add black beans, corn, and Minute rice blend. Cook for around 5 minutes.
- Once spaghetti squash is cool, scrape out the flesh with a fork to make strands.
- Mix the spaghetti squash strands into the rice and bean mixture.
- Quick release the steam when the pressure cooker beeps for crisp textures, or use slow release for tenderness.
- Plate with fresh cilantro or red pepper flakes for extra flavor.
Notes
Store cooked rice and bean mixture in airtight containers for up to 4 days.