ALL OF THE BEANS.
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Pressure Cooker Red Kidney Beans and Rice
Thanks to a little pressure cooker magic, you won’t have to wait all day for this dish full of flavor. Tell the family it’ll only be 35 minutes! Recipe created for Bush's® by Brandy O’Neil, author of cooking blog "Nutmeg Nanny"
- Prep Time
10 Mins
- Cook Time
25 Mins
- Serves
6 to 8
Ingredients
- 1 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 3 cups chicken or vegetable stock
- 2 cups uncooked white rice
- 2 (16 oz) cans Bush's® Dark Red Kidney Beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
Optional Toppings
Minced cilantro
Cooking Instructions
- 1HEAT
Turn pressure cooker onto sauté setting and add olive oil.
- 2SAUTE
When oil is hot, add the celery, onion, bell peppers, garlic, kosher salt, chili powder, cumin and smoked paprika. Sauté for about 10 minutes or until vegetables are just starting to soften.
- 3COMBINE
Add in stock, white rice, beans and tomatoes and stir to combine.
- 4COOK
Place lid on pressure cooker, press the rice button and cook until completed. When dish is fully cooked, release pressure manually. When pressure has been released, remove lid and stir to combine.
- 5GARNISH
Serve with sprinkle of cilantro.
- 6NOTE
If your pressure cooker does not have a rice setting, hit manual, low pressure and set time for 12 minutes.