While in college I began cooking for myself and almost immediately I was creating delicious dishes. One of the first things I created was Black Beans and Rice…. of course I took short cuts like boil in bag rice and store bought salsa but none-the-less it was yummy. And surprisingly, when I was home from school on a break and made it for my parents, my super picky Dad loved it!
This recipe is actually quicker and easier than the way I made black beans and rice back in the 90’s, I was able to cut down the cooking time by using my pressure cooker. With the addition of chicken, I’ve made it into a one-pot-meal that’s perfect for a busy week night dinner.
I assume some of you are like WHOAAA… WHAT? Beans? Rice?! What am I thinking?
No need to worry friends! Nothing has changed, I still avoid grains but occasionally I’ll have a little rice since I’d proven to be non-reactive. And like-wise I don’t eat beans often either but having them a few times a year isn’t a big deal. It’s important to listen to your body and not feel guilty if you allow certain non-reactive foods in as part of your healthy lifestyle as an occasional treat so that you aren’t overwhelmed with being perfect all the time.
Ingredients
- 1 pound Boneless Skinless Chicken Breasts or thighs, cut into bite sized pieces
- 1 small Onion chopped
- 4 cups diced tomatoes in juice
- 1 tbsp chipotle peppers in adobo pureed
- 1/2 cup Water, filtered
- 1 cup Jasmine Rice uncooked
- 1/2 lime, juiced
- 2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 tbsp Organic Grass-Fed Butter or Ghee ghee or coconut oil
- 1 can black beans drained & rinsed
Instructions
- In your pressure cooker combine chicken, onion, tomatoes with juice, peppers, water, lime juice, rice, salt, pepper and butter.
- Cook under pressure for 6 minutes, following with quick depressurization.
- Once depressurized, open and add black beans. Stir to combine, season with additional salt & pepper, to taste.
- Serve with a garnish of shredded cheese, sour cream and guacamole for a complete meal!
Pressure Cooker Chipotle Chicken Black Beans and Rice Woooooooo… the recipe of Chipotle Chicken Black Beans Rice is really amazing, it looks so phenomenal and delicious
Question: can we use the Slow Cooker instead of the Pressure Cooker?
This recipe is developed for a pressure cooker, not slow cooker
Followed recipe to a T, same kind of rice and all. For some reason my pressure valve never popped up to start pressurizing and I got the burn alert. Some rice burnt to the bottom but I’m now finishing it on the stove. Any idea what could’ve gone wrong? It was my first time using my pressure cooker (instant pot duo) it worked fine for the test run with just water as they instructed in the manual so I don’t think it was a pot issue. Was the order you add ingredients important, I stirred them all together, should the rice have been on top?
Was the gasket in place, knob turned to pressure? You’d want to look at your manual or reach out to IP.