Black Beans With Rice And Avocado Recipe 455

INSTANT POT BLACK BEANS & RICE WITH AVOCADO SALSA

Steps:

• Set the Instant Pot to Saute mode and add the olive oil.
• Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
• Add the garlic, cumin, chili powder, paprika, oregano and salt. Cook for 30 seconds. Turn off the Instant Pot.
• Pour in the vegetable broth, water, dried black beans and rice, and stir.
• Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Adjust the time to 30 minutes. The Instant Pot will take approximately 15 minutes to come to pressure.
• Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
• Squeeze in the the lime juice, fluff the rice and beans with a fork and season to taste. Serve with the avocado salsa.
• While the rice and beans are cooking, stir together the avocado, lime juice, tomato, cilantro, jalapeno and salt.

BLACK BEANS WITH RICE AND AVOCADO RECIPE - (4.5/5)

Steps:

• In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid. Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes. Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.

GF - RICE BOWL WITH BLACK BEANS, AVOCADO & CILANTRO DRESSING RECIPE - (4.3/5)

Steps:

• The dressing: In a medium bowl, whisk together the lime juice, cilantro, olive oil, garlic, honey and salt. Re-whisk immediately before using. The rice: Heat the olive oil in a medium skillet set over medium heat. Add the onion and saute until the onion is softened, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Pour in the rice and vegetable broth. Bring the broth to a boil. Reduce the heat to low, cover and cook until all of the liquid is absorbed, 15 to 20 minutes. Fluff and set aside. The rest: Divide the rice between 4 bowls and top each portion with black beans, tomatoes and avocado. Pour the cilantro dressing over the rice bowls. Serve.