Fiesta Pinto Bean and Brown Rice Bowl

• 96
  2 tbsp avocado oil

  Salad Days Avocado Oil96$24.99Buy from AEVO AFRICA
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 89
  1 1/2 tsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 98
  1 cup short grain brown rice, rinsed

  Organic Short Grain Brown Rice98$7.89Buy from Lundberg Family Farms
• 85
  1 cup pinto beans, rinsed and drained

  Eden Foods, Organic Pinto Beans, 15 oz (425 g)85$4.28Buy from Vitacost
• 3 1/2 cups water
• 1 tsp salt
• 1/4 tsp black pepper
• 90
  1 cup chunky medium salsa

  CADIA Salsa, Organic, Medium90$19.22Buy from DestGlow

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1. 1

   Set an electric pressure cooker to Sauté mode on medium heat and add 1 tablespoon of avocado oil. Add the minced garlic, chili powder, and ground cumin, stirring constantly for 1 minute until fragrant and lightly toasted.

2. 2

   Pour in the rinsed short grain brown rice, pinto beans, water, and salt, stirring thoroughly to scrape up any browned spices from the bottom of the pot.

3. 3

   Lock the lid in place, ensure the steam vent is sealed, and pressure cook on High for 16 minutes.

4. 4

   When cooking completes, perform a quick pressure release by carefully opening the steam valve, which takes about 2 minutes to fully depressurize, then safely unlock and remove the lid.

5. 5

   Drizzle the remaining 1 tablespoon of avocado oil over the cooked grains, then season with black pepper and fluff everything gently with a fork until evenly distributed.

6. 6

   Ladle the seasoned rice and beans into four wide serving bowls, spoon 1/4 cup of chunky medium salsa over each portion, and serve warm.