Instant Pot Mexican Rice

Food blogging has taken a back seat this past couple of years with the newer practice taking up most of the time and energy. Instant pot happened around the same time as the practice and boy it has been a game changer in my kitchen. This Mexican rice recipe was inspired by the IP Vegetarian chili recipe. Wholesome and delicious one pot meals with minimal prep score big in a busy mom-boss's kitchen!

Ingredients

• Rice (Brown, white, long or short grained- your choice)- 1.5 cups
• Black beans- 2/3 cup soaked in water for 4-5 hours
• 1 medium onion chopped
• 3-4 garlic cloves minced
• 1 jalapeno- chopped finely
• finely chopped veggies like celery, carrots, zucchini, spinach
• corn (fresh/frozen/roasted)- 1/2 cup
• Water- 2 cups
• Taco seasoning- 2 tsp
• salt to taste
• Lime juice to taste
• Chopped cilantro to garnish
• Mexican shredded cheese to garnish
• Avocado- 1 chopped to garnish
• EVOO or canola oil- 1 tsp

Directions

Turn the IP to Saute mode and put oil in the pot. Saute onion, garlic, jalapeno for 2-3 minutes. Add all the chopped veggies, beans, rice, seasoning and water, salt. Close the lid and and cook on High Pressure for 8 minutes. Vent after 10-12 minutes and add the lime juice and mix well. Serve with the garnishes. 

Roasted curried cauliflower-corn soup

When life gives you cauliflower, you tend to make Aloo Gobi, Gobi masala or Gobi paratha as a devout Indian home chef. That was me until I was fed up of the first two options and lacked the time and patience for the stuffed Gobi paratha option. And that is how this soup was conceived!

Ingredients

• Cauliflower florets (frozen or fresh)- 2-3 cups (or 1 cauliflower head)
• Frozen or fresh corn kernels (I use roasted corn)- 1/2 cup
• Onion- 1 medium chopped into large pieces
• Coconut milk reduced fat- 1/2 cup
• EVOO- 1 teaspoon or more to roast
• Vegetable broth- 1 cup
• Roasted cumin powder- 1/2 teaspoon
• Garam masala powder- 1/2 teaspoon
• Turmeric powder- 1/2 teaspoon
• Smoked paprika- 2 teaspoons
• Balsamic vinegar- to garnish
• Salt/pepper to taste
• Cilantro/parsley chopped to garnish
• Smoked gouda or goat cheese - per taste
• Tortilla strips to garnish

Directions

Preheat the oven to 400 F. Spread the chopped cauliflower florets and the onions on a non stick sprayed cookie sheet. Coat them in EVOO lightly and sprinkle some salt and pepper. Bake for 15 minutes rotating the sheet once in-between. Blend the roasted veggies with vegetable broth and roasted corn. Heat the soup on a stove top on medium to low medium heat and add the coconut milk and the seasonings. Let it simmer on low for a few minutes. Serve the soup hot garnished with cilantro/parsley, cheese, balsamic vinegar and tortilla strips. Enjoy with sour dough bread or Avocado toast.
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