Pressure Cooker Lime Rice w/Brown Rice
2T butter
1 yellow onion, chopped
4 cloves of garlic
6 c water
8t chicken bouillon
½ bunch cilantro, chopped
2t cumin
2 small cans diced green chilies
1T lime juice
½t pepper
3 ½ c brown rice (maybe ½ c more, you’ll have to play with it)
In the pressure cooker, sauté the onion and garlic in the butter. Add the remaining ingredients, place the pressure lid on and bring up to pressure. Cook at high pressure for 18 minutes. Let the pressure come down naturally. Fluff the rice and serve. (If the rice still has too much liquid, let sit awhile and it will absorb, try using more rice next time.)
BLACK BEANS
Soak 3c. black beans overnight in about 6c. water.
Next day drain the beans and put in pressure cooker with 5c. water and 3Tb. *Bean mix.
Pressure beans on hight for 30 minutes, natural release.
Remove lid and put 2c. cooked beans in blender. Puree and add back to cooker.
Add 1 quart stewed tomatoes and 2 tsp salt.
Simmer for 30 minutes.
*Bean Mix:
1/2c. dry ham or beaf soup base
1/2c. dried oregano
1/3c. dried basil
1/2c. dried onion flakes
1/4-1/3c. garlic granulated
2TB. each chili powder, ground black pepper, coriander, cumin and rosemary.
For chili I use the same recipe, but use small red beans instead of black beans.
I also add 1 lb. of hamburger and extra chili powder (to taste).
