Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories344.8 kcal (17%)
Total Fat13.6 g (19%)
Carbs41.9 g (16%)
Sugars2.1 g (2%)
Protein13.8 g (28%)
Sodium750.1 mg (38%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
15mlvegetable oil
1onion
large, diced
4 clovesgarlic
minced or pressed
284gmild diced tomatoes and green chilies
cans
1 cupwater
1 cupbrown rice
1 teaspoonchili powder
½ teaspoonground cumin
½ teaspoonsalt
¼ teaspoonfreshly ground black pepper
1 cupfrozen corn
thawed
425gblack beans
can, drained and rinsed
¼ cupfresh cilantro leaves
chopped
173gCheddar cheese
shredded
Instructions
Step 1
Select Browning/Saute and add the vegetable oil to the pressure cooking pot. When the oil is hot, add the onion. Sauté for about 3 minutes until the onion softens Ad the garlic and cook for 1 minute more. Stir in the tomatoes and green chilles, wa rice, chili powder, cumin, salt, and pepper. Lock the lid in place. Select High Pressure and 22 minutes cook time.
Step 2
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
Step 3
Select Simmer/Sauté and stir in the corn and black beans. Cook for about 3 minu until heated. Stir in the cilantro.
Step 4
Preheat the broiler. Spray a 9x9-inch (23 x 23 cm) ovenproof dish with nonstic cooking spray. Pour the rice mixture into the prepared dish and top with the Cheddar, Broil until the cheese melts and starts to brown. Serve topped with sou cream and tortilla chips, if desired.
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