One-Pot Rice & Beans with Corn & Salsa

Based on recipe by Carolyn Casner
https://www.eatingwell.com/recipe/279977/one-pot-beans-rice-with-corn-salsa/
and modified by Pat Tyler

(Rice, black beans, corn, salsa, Vegetarian)

Yield: 4 servings
Prep Time: 15 min
Cook Time:
Total Time:

Ingredients

1 Tbsp EVOO, Grapeseed, or Avocado Oil
½ C Select Royal Brown Rice Blend with barley added or
     (substitute your favorite rice)
1 medium onion, chopped
1 Tbsp chili powder
2 tsp ground cumin
½ tsp ground black pepper
1 14-oz can petite-diced tomatoes
1½ C water, vegetable, or chicken broth
1 14-oz can no-salt added black beans, rinsed
1 C frozen corn
2 stalks celery, finely sliced
1½ C cilantro, chopped
3 Tbsp Salsa and/or shedded Mexican blend cheese

Instructions

1. Pressure cook 1 cup Select Royal rice blend in 1 ¾ cup water 25 minutes in electric cooker. Allow 10 minute natural release. Drain any excess liquid before proceeding to step two, or simply add the other ingredients to the inner pot of the pressure cooker and use the sauté setting for additional cooking.
2. Heat oil in a large saucepan over medium heat. Add rice and cook, stirring, until starting to brown, about 3 minutes.
3. Add onion, garlic, chili powder, cumin, salt and pepper; cook, stirring, until fragrant; 1 to 2 minutes.
4. Add tomatoes and water; bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the liquid has been absorbed, 18 to 20 minutes.
5. Add corn and cook until it is tender.
6. Remove from heat and fluff with a fork.
7. Gently stir in beans. Cover and let stand for 10 minutes.
8. Stir in cilantro and serve with salsa and cheese, if desired.