> Black beans and rice. The perfect food.

Eat a bullet!!!

Although they are ready in less than 2 hours on the stove, I find using my pressure cooker for beans and rice works very well.

It also minimizes pots and pans to wash, which is huge for a trev.

wrote:

I prefer red beans and jasmine rice as the base.  Basmati works just as well

I only recently learned that in El Salvador they traditionally use refried red beans (they are also the pupusa base).

But I've always liked red beans and rice too.

A scoop of baked beans, olive oil, and hot sauce with rice.

It's 1.35 cups of water per dry cup of rice in the InstaPot. With 1 tsp of salt. For Bolton rice.

I get a rotisserie chicken, roast it for an additional 15 minutes on 350°F to finish it, then that’s dinner for a couple of days with a rice and veggie side.

Also lunch once or twice as well. Then, the whole carcass into the InstaPot, and steamed with 1 cup and a half of water for 25 minutes , and allowed to slow cool.
The bird is removed, the liquid strained. The meat just falls off and is collected, and set aside. Now the liquid broth is measured, water added for the amount of rice and returned to the InstaPot with the rice for a chicken and rice batch.

That cooked rice is then promptly put into storage and refrigerated.

Meals for days!