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Healthy Mediterranean Rice and Beans taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Spanish Rice and Beans Pressure Cooker Recipe

This Spanish Rice and Beans recipe takes one pan, just 30 minutes, and a handful of pantry staples. It’s vegetarian, vegan and gluten free!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 487 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion finely chopped
  • 1 green bell pepper cored and chopped
  • Kosher salt to taste
  • 2 garlic cloves minced
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes optional
  • 2 cups basmati or any nice long grain rice rinsed really well
  • 2 cans kidney beans drained and rinsed
  • 1 can diced fire roasted tomatoes
  • 2 tablespoons tomato paste
  • 2 ½ cups vegetable broth
  • ⅓ cup sliced green olives optional garnish
  • ¼ cup chopped fresh cilantro or parsley optional garnish

Instructions
 

Instructions

  • Start by heating your olive oil right in the pressure cooker pot set on saute mode. The oil's gotta shimmer but not smoke, so keep an eye on it.
  • Throw in the finely chopped onion and green bell pepper. You wanna cook these until they soften up, 'bout 5 to 7 minutes. You can smell the sweet aroma starting now.
  • Stir in your minced garlic, smoked paprika, cumin, and if you’re feeling bold, red pepper flakes too. Let that cook for 1 to 2 minutes until you smell the spices waking up your kitchen.
  • Now add the rinsed rice right to the pot. Stir it around so each grain is coated with that yummy oil and spice mix. It kinda looks dry at first but will soak it all up.
  • Pour in the vegetable broth, tomatoes, tomato paste, and salt. Give everything a good stir. Place the lid and make sure the valve’s set to seal. Now bring it up to high pressure.
  • Once your cooker hits high pressure and the valve hiss gets steady, set a timer for 8 minutes. You can just kick back while the cooker works on its broth depth and steam cues.
  • After the time’s up, let the pressure release naturally for 10 minutes. Then do a slow release for any leftover pressure by carefully turning the valve. Open the lid and stir in those kidney beans. Heat through on saute mode for 3 more minutes.

Notes

Use canned beans to skip the soaking and long cooking time.
Swap basmati for jasmine or any long grain rice you got handy.
Try adding corn or diced carrots for extra veggie goodness.
Use pre-minced garlic if you’re in a rush, it works real good too.
Top it all off with some shredded cheese or a dollop of sour cream for richness.