Description
This gallo pinto recipe is a family favorite and now we can easily make it as an Instant Pot hotel recipe.
Ingredients
UnitsScale
Dry ingredients:
- 1 tsp. dry minced garlic OR powder
- 1/2 c. dry minced onion
- 1/4-1/2 c. dry diced green and/or red bell peppers (If you can’t source the peppers dried, you can skip OR add one pepper, diced, while on the road) I get mine from Country Life Natural Foods
- 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/4-1/2 tsp. black pepper
- 2 cups white or brown rice
- 4 scoops chicken bone broth powder
- 1 bay leaf
Wet ingredients:
- 2-4 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!)
- 4 cups water
- 2 cans pinto beans, drained and rinsed (or 4 cups cooked pintos)
Instructions
- To prep, put all the dry ingredients in a gallon zipper bag. I recommend writing the rest of the instructions in Sharpie on the bag.
- To cook, mix all dry and wet ingredients together in an Instant Pot. Set to 15 minutes for white rice or about 24-28 for brown (longer for long-grain rice).
- You can leave the IP on low all day waiting for your family to arrive home from whatever adventure calls you!
Serve with any or all of the following:
- shredded cheese
- salsa
- avocado slices
- sour cream
- cilantro
- green onion
- soft fried eggs (yum!)
Notes
When I travel, I’d rather pack dry beans than cans, so I measure 2 cups pinto beans in the evening, rinse them, cover with 4x as much water as beans, and cook overnight in the IP set for 26 minutes (add a glug of oil to prevent foaming for safety!!!), and then in the morning I can drain and mix back in the IP with all the other ingredients. It’s still really quick!
Nutrition
- Serving Size: 1 cup
- Calories: 462
- Sugar: 2g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 0mg
