Instant Pot Southwestern Rice with an Apricot Dijon Sauce

Instant Pot Southwestern Rice with an Apricot Dijon Sauce

A simple and deliciously yummy Southwestern rice dish is a one-pot dish as it is made in the Instant Pot.

Made with sweet corn, black beans, green bell peppers, brown long grain rice, spices and a sweet and tangy apricot dijon sauce.

Instant Pot Southwestern Rice with a Apricot Dijon Sauce

2 tbsp olive oil

1 large onion, diced finely

1 green bell pepper, diced into small cubes

2 garlic cloves, diced finely

1 can black beans (14 oz), strained

1.5 cup frozen corn

2 cup brown long-grain rice, rinsed well

1.5 tbsp sweet paprika

1 tsp cumin powder

1 tsp turmeric powder

1 tsp salt

1/4 tsp chilli

2.5 cups chicken broth or water

For the Apricot Dijon Sauce

6 ounces apricot jam

1 tablespoon honey

1 tablespoon Dijon mustard

Rinse rice under cold water 4-5 times and drain in a sieve.

Set the Instant Pot to Saute mode (Normal) and once hot, add the olive oil, onions and green peppers. Saute for 4-5 minutes, until softened.

Add garlic, black beans, corn, rice, spices, salt and chicken broth (make sure to scrape the bottom so that nothing is stuck to prevent the BURN ERROR).

Secure and lock the lid. Set to Manual Pressure Cook on HIGH pressure for 15 minutes.

When timer goes off, allow the pressure to release naturally for 5 minutes and then quick release to let off the remaining pressure.

Open the lid and stir through the rice mixture.

Making the Apricot Dijon Sauce

Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes.

Southwestern Rice with an Apricot Dijon Sauce plated with a Apricot Dijon Glazed Chicken Thighs

Pour sauce over rice mixture and mix in until well incorporated. Plate with your favorite protein.

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4 pieces bacon

1/2 yellow onion, diced

2 cups arborio rice

4 cups chicken stock, hot

1 cup frozen peas and carrots

1/4 cup cilantro, chopped

Zest of 1 lemon

Salt and pepper to taste

Cut bacon into small bite-sized pieces. Add to a large, deep, skillet and cook until crispy. Remove from pan to cool.

Drain most of the bacon grease, leaving about 1 Tbsp. in the pan. Add diced onions and cook on low heat until translucent.

Turn heat to medium and add uncooked rice to the pan. Stir to coat in bacon grease.

Add 1 cup hot chicken stock, reduce heat to low and stir while rice absorbs the liquid. Once it’s absorbed, add another 1 cup and repeat until all the liquid is gone and rice is tender.

This process should take about 20 minutes.

Next, add to tender rice frozen peas and carrots, lemon zest, cilantro and bacon. Mix in well.

Season with salt and pepper to taste and serve warm.