Roasted Veggies, IP Refried Beans & Mexican Red Rice

Name: Roasted Veggies, IP Refried Beans & Mexican Red Rice
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: American
Ingredients: 3 tbsp Olive Oil (1 tbsp olive oil + 1 tbsp olive oil + 1 tbsp olive oil); 2 pieces Yellow Onion (1 yellow onion + 1 onion); 5 cloves Garlic (3 cloves garlic + 2 cloves garlic); 1 tsp Garlic Powder (1 tsp garlic powder + Garlic powder); ½ tsp Smoked Paprika (1/2 tsp smoked paprika + Smoked paprika); 1 tsp Cumin Seeds (1 tsp cumin + Cumin); ¼ tsp Chipotle Powder (1/4 tsp chipotle chili powder + Chipotle chili powder); 0 pieces Table Salt (Salt to taste + Salt to taste + Salt to taste); 1 tbsp Apple Cider Vinegar (1 tbsp apple cider vinegar); 2 cup Pinto Beans (2 cups dried pinto beans, rinsed); 6 cup Chicken Broth (4 cups broth + 2 cups broth); 2 pieces Bay Leaves (2 bay leaves); 2 cup Long Grain Rice (2 cups long grain rice, rinsed); 1 tbsp Tomato Paste (1 tbsp tomato paste); ½ cup Green Peas (1/2 cup frozen peas); 0 pieces Black Pepper (Peppers); 0 pieces Broccoli (Broccoli); 0 pieces Cauliflower (Cauliflower); 0 pieces Red Onion (Red Onion); 0 pieces Mushroom (Mushrooms); 0 pieces Bouillon (Bouillon)

Roasted Veggies, IP Refried Beans & Mexican Red Rice - Side Dishes (American)

110 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Olive Oil3 tbsp · 1 tbsp olive oil + 1 tbsp olive oil + 1 tbsp olive oil
Yellow Onion2 pieces · 1 yellow onion + 1 onion
Garlic5 cloves · 3 cloves garlic + 2 cloves garlic
Garlic Powder1 tsp · 1 tsp garlic powder + Garlic powder
Smoked Paprika½ tsp · 1/2 tsp smoked paprika + Smoked paprika
Cumin Seeds1 tsp · 1 tsp cumin + Cumin
Chipotle Powder¼ tsp · 1/4 tsp chipotle chili powder + Chipotle chili powder
Table Salt0 pieces · Salt to taste + Salt to taste + Salt to taste
Apple Cider Vinegar1 tbsp · 1 tbsp apple cider vinegar
Pinto Beans2 cup · 2 cups dried pinto beans, rinsed
Chicken Broth6 cup · 4 cups broth + 2 cups broth
Bay Leaves2 pieces · 2 bay leaves
Long Grain Rice2 cup · 2 cups long grain rice, rinsed
Tomato Paste1 tbsp · 1 tbsp tomato paste
Green Peas½ cup · 1/2 cup frozen peas
Black Pepper0 pieces · Peppers
Broccoli0 pieces · Broccoli
Cauliflower0 pieces · Cauliflower
Red Onion0 pieces · Red Onion
Mushroom0 pieces · Mushrooms
Bouillon0 pieces · Bouillon

Make it mine in the app

Steps

1IP Refried Beans
2Turn pressure cooker to sauté mode. Add olive oil. Sauté onion for 2 mins, then add garlic and sauté for another 2 minutes. Sprinkle in seasonings (my measurements are approximate feel free to adjust to your liking). Add beans, then apple cider vinegar and stir well to remove ant stuck-on bits from the bottom. Pour in broth, add bay leaves and pressure cook on high for 90 minutes. Let the steam naturally release for 30 minutes before removing the lid. Once done, strain out the broth, and immersion blend beans until they reach your desired consistency, adding back in the strained broth as needed.
3IP Mexican Red Rice
4Turn pressure cooker onto sauté mode. Add olive oil. Add onion and sauté onion for 2 minutes, then add garlic and sauté for another 2 minutes. Add rice and cook until translucent. Add in tomato paste, frozen peas, salt and broth then pressure cook on high for 5 minutes, and let the steam naturally release for 10 minutes before removing the lid.
5Roasted Veggies
6Wash & chop veggies and place on a baking sheet. Drizzle with olive oil and coat with your desired amount of seasonings. I like to mix a bit of bouillon with a tsp of warm water to pour over the veggies as well. Roast at 450F until they are tender.