Rice and Beans

1 cup dried black beans, soaked overnight

1 tablespoon olive oil

1 jalapeño, seeded and chopped

2 garlic cloves, finely chopped

½ teaspoon ground cumin

4 cups low-sodium chicken broth, divided

1 bay leaf

2 cups long-grain white rice

1 teaspoon kosher salt

Nutritional information per serving (based on 1 cup serving):

Calories 265 (7% from fat) | carb. 52g | pro.9g | fat 2g | sat. fat 0g | chol. 0mg | sod. 553mg | calc. 7mg | fiber 4g

1. Drain and rinse soaked beans; reserve.

2. Put the Cuisinart Pressure Cooker over medium heat and add the olive oil.  Once the oil is hot, add the jalapeño and garlic; cook until soft and fragrant, about 5 minutes. Stir in the cumin and rinsed beans with 2 cups of broth and the bay leaf.

3. Secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 15 minutes.

4. When time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid and add the remaining chicken broth, rice and salt. Stir well and set for High pressure once more for 3 minutes.

5. Allow pressure to release naturally. Stir together, adjust seasoning as desired and serve.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.