Chipotle rice and beans with quinoa and corn
Gluten-free, protein-rich, low oil, healthy dinner recipe.
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a deep pan. add the olive oil and add the garlic and chopped onion.
  2. As the onion roasts well add the chipotle paste, cumin powder and crushed dry oregano and mix well.
  3. Add the quinoa and stock and bring it t a boil.
  4. As the quinoa cooks halfway add the black beans and sweet corn.
  5. Add salt, black pepper and mix well.
  6. Mix well and cook further. Once the quinoa cooks through it is crunchy and the centre appears glassy.
  7. Stir in the coriander leaves and green onions and remove from heat.
  8. Serve warm.
Recipe Notes

For the cooked black beans:

Soak  1/4 cup of black beans in lots of water overnight. Drain and wash the beans in the morning and pressure cook for 3 whistles. Release steam naturally. 

In the instant pot, Add 3 cups of water, rinsed soaked black beans and set on Pressure cook- high for 30 minutes. Let the steam release naturally. Remove the lid carefully.