- 1 tablespoon olive oil
- 1 small onion, minced
- 1 medium red pepper, minced
- 4 cloves garlic, minced
- 1 T. taco seasoning
- 3 ½ cups vegetable stock
- 2 cups brown rice - I used a brown, red, and wild rice mix
- 1 can black beans, drained and rinsed
- 1 teaspoon salt
- 1 large tomato, diced
- ½ cup chopped sun dried tomatoes
- 1-2 T. hot sauce, optional
- 1 cup frozen corn
- ½ cup chopped green onions or garlic chives, divided
- 1 cup shredded pepperjack cheese
- Sour cream
- Guacamole
- Thinly sliced radishes
Heat the oil in the pot of your Instant pot on the Sauté setting. When the oil is shimmery, add the onion and pepper; cook until the onion is slightly golden, about 5 minutes. Add the garlic and taco seasoning; cook another minute.
Add the vegetable stock, rice, salt, and tomatoes (fresh and sun dried). Stir gently, cover the pot and lock the lid in the seal position and set it to cook for 15 minutes on high pressure. When the cycle ends and the pot beeps, allow it to release naturally for 5 minutes before turning the lid to the vent position, taking care to avoid coming in contact with the steam.
Once the pressure has been released, stir in the hot sauce, corn, and half of the chives. Serve the rice in bowls topped with shredded cheese, sour cream, guacamole, and thinly sliced radish.
- Yields: 6 servings
- Preparation Time: 30 minutes