Black Beans and Rice
1/4 cup olive oil
1 onion, finely chopped
1 green bell pepper, chopped
3 garlic cloves, chopped
2 bay leaves
1 tablespoon ground cumin
1 cups basmati rice
2 (14-ounce) cans black beans, drained and rinsed
1 (14-ounce) cans diced tomatoes with green chiles drained
1 cups water
1/8 cup apple cider vinegar
Kosher salt and freshly ground black pepper
Pressure Cooker
Saute veggies in oil. Add other ingredients and cook on high pressure for 3 minutes then 10 min NPR.
(If using cooked beans, add after pressure cooking)
Stove top
Heat a large pot over medium-high heat and add the oil.
Stir in the onions, peppers, garlic, bay leaves and cumin.
Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper.
Bring to a boil, cover and reduce heat to low.
Cook for about 40 minutes or until the rice is tender.