Pressure Cooker Mexican Beef Rice
I've also tried adding broccoli, kale, and thinly sliced carrots.
Recipe Summary Pressure Cooker Mexican Beef Rice
Boston lettuce is optional for serving as lettuce wraps.
Ingredients | Recipes With Ground Beef And Rice Noodles1 tablespoon olive oil1 pound lean ground beef1 cup diced red onion1 teaspoon chili powder½ teaspoon salt½ teaspoon ground cumin2 cups water2 cups chunky salsa1 cup long-grain white rice, rinsed1 (15 ounce) can black beans, drained and rinsed1 cup cooked corn kernels2 tablespoons chopped fresh cilantro1 cup shredded Cheddar cheeseDirectionsHeat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.Cook's Notes:I recommend Hatch chile powder.If you prefer, you can use a Monterey Jack and Cheddar cheese blend or a 4-cheese Mexican blend.Info | Recipes With Ground Beef And Rice Noodlesprep:
15 mins
cook:
26 mins
additional:
5 mins
total:
46 mins
Servings:
8
Yield:
8 servings
TAG : Pressure Cooker Mexican Beef RiceMain Dish Recipes, Rice, Beans and Rice Recipes,
