A few weeks ago, I found myself coming home from work to leftovers that just weren’t exciting me, but I also didn’t want to spend a ton of time making something new. So this quick dump-and-go recipe came together in the time it took me to take a shower and feed the cats.
I had no idea that it would become relevant so quickly as people are looking for quick pantry suppers to feed their families and ease the stress of quarantine. Don’t restrict yourself to what I used in the video. The basic technique is sound and will work with what you have in your pantry.
This recipe is all about layering. The only thing we’re really cooking is the rice so it goes on the bottom with the cooking liquid of your choice (any broth flavors or plain water). Then a layer of canned meat, followed by the layer of beans on top. The first time I did this I had a can of corned beef hash and a can of pinto beans that I rinsed before adding to the pot. Try the method using what you already have in your pantry. Get fancy with it!
Key things to remember:
• Rice layer on the bottom. Equal parts rice and liquid. White rices need 8 minutes; brown rices need 20 minutes; wild rice needs 30 minutes.
• Meat layer in the middle. Spread in an even layer.
• Bean layer on top. Spread in an even layer. Drain and rinse if you are using can that does not have a seasoned/flavored sauce.
• Don’t stir up the rice after layering. The rice needs to stay on the bottom closest to the heating element and submerged in liquid.
In the video, I served the chili rice over lettuce with some cheese on top. But we also like to use it in burritos or as a base to go with other leftovers like chicken or steak.
Instant Pot Duo 6 Quart:
Today’s Ingredients:
1½ cups jasmine rice, rinsed
1½ cups chicken broth
15 oz canned chili (no beans)
15 oz canned Ranch Style Beans (we called these “cowboy beans” when we were kids)
optionals for serving: romaine lettuce, shredded cheese, salsa, sour cream, jalapenos, scallions…whatever you like with your chili
Instructions:
1. Combine the rice and broth in the pot and stir to make an even layer.
2. Layer the canned chili next, spreading in an even layer.
3. Layer the canned beans next, spreading in an even layer.
4. Lock the lid and cook for 8 minutes on manual/high followed by a 10 minute natural pressure release.
5. Stir and serve!