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Spicy Brown Rice & Black-Eyed Peas (Instant Pot)
Recipe by Josie Smythe
Ingredients
  • ⅔ cup black-eyed peas
  • 1 cup brown basmati rice
  • 1 cup chicken broth
  • 1T coconut oil
  • 2 to 3 diced pickled jalapenos
  • 3 to 4 diced chipotles
  • 1T chipotle/adobo sauce
  • 1T hot pepper paste
  • 1 to 2T Sriracha
  • subheading: Spices:
  • 3T rice seasoning
  • 1T Mediterranean seasoning
  • 1T Italian seasoning
  • 1t Paprika
Steps
  1. Rinse black-eyed peas & drain.
  2. Rinse rice & drain in colander.
  3. Mix up coconut oil, peppers, hot sauces & spices in bowl.
  4. Add all the ingredients to pot & stir.
  5. Cook on Manual/High for 28 minutes; 20 min NPR.
  6. Open pot & fluff rice.
  7. Put lid back on & let rice rest 20 mins before serving.
Notes
  • * Adjust seasonings to suit your tastes. (we like our rice SPICY!)
  • * I used:
  • Brown Basmati Rice from Trader Joes
  • Madrecita Mexican Style Rice Seasoning
  • Sadaf Mediterranean Seasoning
  • La Costena Green Pickled Jalapenos
  • La Costena Chipotle Peppers in Adobo Sauce
  • Tukas Hot Pepper Paste
 

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