Electric Pressure Cooker (like Instant Pot or Ninja Foodie)
Ingredients
1cupdried pinto beans, soaked for 8 hours or overnight
1cuplong-grained brown rice
1long-grained brown rice
1medium green bell pepper, diced
4cloves garlic, minced
2teaspoonsground cumin
1teaspoondried Mexican oregano(can substitue any kind dried oregano)
1tablespoonchili powder
4cups water
110-ounce can diced tomatoes with green chilis(like Rotel)
18-ounce can tomato sauce
1cupfrozen corn
1 tablespoonolive oil
Instructions
Add pre-soaked pinto beans, rice, diced onion, green pepper,zucchini, garlic, spices, 4 cups water, and diced tomatoes to pressure cooker. Stir well. Pour tomato sauce overtop but do not stir again.
Secure the lid and set pressure release to “sealing”. Selectthe pressure cook setting to high pressure and set the cook time to 15 minutes.
Sit back and relax. Entire time to heat to pressure, cook, and natural pressure release can take up to 45 minutes.
Once the 15-minute cook time is complete, allow a natural pressure release for at least 15 minutes and then carefully switch the pressure release control from sealing to venting to release any remaining steam.
Carefully open lid and add frozen corn and olive oil. Stir well.
Divide between 4 bowls and serve while still hot.
Notes
For meal prep can be stored up to 5 days in refrigerator.