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Title: Brazilian Brown Rice & Black Beans
Categories: Brazilian, Pressure
Yield: 6 Servings

1 1/2 c Black beans; soaked
1 tb Oil
1 1/2 c Onion; chopped
3 cl Garlic; minced
1 sm Hot chili; diced
1 ts Smoked paprika
2 3/4 c Water or broth
1 lg Bay leaf
1 c Long grain brown rice;
- cooked
2 tb Lime juice
2 tb Orange juice
1 c Tomatoes; diced
1/2 ts Salt
Hot sauce; to taste

Total time: 1 hour

Instead of the traditional smoked meat or chorizo, I use smoked
Spanish paprika. You can add a chipotle chile during cooking or use
chipotle powder if you prefer. Or add soy chorizo toward the end of
cooking.

Brown Rice:

Wash and rinse the rice twice, draining well.

Add to 2 qt saucepan with 2-1/4 cups cold water.

Bring to a boil, cover, and simmer for 30 minutes.

Remove brown rice from heat and set aside. It should be chewy, and all
water absorbed at this point.

Rice & Black Beans:

Drain the soaking liquid from the beans and set aside.

Heat the oil in the cooker over medium heat.

Add the onion and saute for 2 minutes.

Add the garlic, hot peppers, and smoked paprika. Saute for 2 minutes
more.

Add the boiling water or broth, bay leaf, and brown rice and stir
well.

Turn the heat up to high. Lock the lid in place and bring to high
pressure over high heat.

Once at high pressure, lower the heat to maintain high pressure for
10 minutes.

Quick release the pressure and carefully remove the lid, tilting it
away from you.

Add the beans and stir again.

Put the lid back on, bring back to high pressure and maintain high
pressure for 8 minutes more.

Remove from the heat and let the pressure come down naturally.

Taste and add salt and tomatoes.

Add hot sauce, if desired.

Per serving: 152 cal, 27 g carbs, 3 g fat (18% CFF), 108 mg sodium, 4
g sugars, 6 g fiber, 6 g protein, Low saturated fat & cholesterol

Recipe by Veggie Queen Jill Nussinow

Recipe FROM: The New Fast Food

Recipe FROM: <https://web.archive.org/web/20180912143152/
http://www.savvyvegetarian.com/vegetarian-recipes/
brazilian-brown-rice-black-beans.php>

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