Credits

Recipe modified from this Food.com rice cooker version.

Ingredients

Amount	Ingredient
2 T	butter
1	onion, small, diced
1 tsp	garlic, minced
185g	black rice
1¼ cups	vegetable broth
1 can	green chilies
14.5 oz	diced tomatoes
½ cup	roasted red peppers
1 tsp	cumin seeds
½ tsp	red pepper flakes
2 tsp	Mexican oregano
to taste	salt
to taste	black pepper, ground

Process

1. (Optional) Set IP to saute mode (high), melt butter, add onion and garlic; saute until translucent / fragrant.
2. Add black rice, stir, and saute for another 2-5 minutes to roast the grain a little.
3. Add all the other ingredients, seal lid.

Pressure: High
Time: 30 minutes
Release: Quick

Nutrition

Finished dish is 965g and 1,078 calories.

100g = 112 calories

Notes

• It may be a little liquidy when done. You can either set the pot on a low saute and stir until the liquid evaporates or drain the liquid.
• Using diced tomatoes will result in tomato chunks in the finished dish. If this is an issue, you can substitute for a puree.
• Recipe is dump and go if you skip the first two steps.
• Works great as a burrito filling or bed for blackened fish.
• Picture shows rice paired with black bean burgers.