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Ingredients
1 Pound lean ground beef
1 Large onion, chopped
2 Cups tomatoes, canned or fresh with juice, chopped
1 (3 oz) Can tomato paste
1/2 Green bell pepper, diced
Salt & pepper to taste
2 Teaspoons minced garlic
1/2 Teaspoon chili powder, or to taste
1/2 Teaspoon crushed red pepper flakes, or to taste
1 Cup white rice
2 1/2 Cups tomato juice
Instructions
Heat pressure cooker and brown ground beef well, drain off all but 1 to 2 tablespoons of oil. Saut� onion and green pepper in cooker until tender, scraping up all the browned bits. Wash the rice until the water runs clear to remove starchy coating. Add the rice and remaining ingredients, mixing well. Close cover securely. Bring up to 15 lbs. pressure over high heat, immediately reduce the heat to maintain pressure and cook for 10 minutes. TURN OFF HEAT and remove flame tamer. RELEASE PRESSURE NATURALLY, about XX minutes. Adjust seasonings. Simmer over a low heat to reduce the liquid if needed.
Notes
Pay close attention to your pressure and heat when cooking rice to minimize scorching.
Use the rack or trivet in your cooker j- will keep food off the bottom of the pan.
A Flame Tamer will also minimize the chance of burning food.
Another trick is to rotate the pressure cooker every few minutes to prevent hot spots.
Garnish
Sprinkle grated Cheddar cheese.
Add a dollop of sour cream on each serving.
Top with minced chives or green onions.
Variations
Omit meat for a vegetarian dish.
After you remove the lid, stir in one can of drained, whole kernel corn.
Add 1 cup cooked red kidney beans or black beans after pressure is released.