Black Beans and Rice

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 (1 cup):

Calories 265 (7% from fat) • carb. 52g • pro. 9g • fat 2g sat. fat 0g • chol. 0mg • sod. 553mg • calc. 73mg

fiber 4g

1. Drain and rinse soaked beans; reserve.
2. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. When the oil is hot, add the jalapeño and garlic and cook until soft and fragrant, about 3 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. Set time for 15 minutes. When the audible beep sounds, use Quick Pressure Release.
4. Once the pressure has released completely, the red indicator will drop. Remove lid and  add the remaining chicken broth, rice and salt.  Stir well and select High Pressure again for 3 minutes, allowing the pressure to release naturally.
5. Remove lid and stir together, adjust seasoning as desired and serve.