Ingredients:

• 3/4 cup red beans, soaked overnight
• 3 tablespoons vegetable oil
• 2 large garlic cloves, minced
• 3 celery ribs, sliced
• 1 large green bell pepper, diced
• 1 cup converted white rice
• 1 can (16 ounces) diced tomatoes
• 1 3/4 cups chicken stock or canned broth or vegetable stock (vegan)
• 1 teaspoon dried thyme
• 1 dried chipotle chile, soaked to soften and minced
• salt and Tabasco sauce, to taste
• 4 large scallions, sliced
• 1/2 cup chopped fresh cilantro or parsley

Heat the oil in the pressure cooker. Add the garlic, celery and bell pepper. Cook over medium-high heat until vegetables begin to soften, 3-4 minutes. Add the rice, drained beans, tomatoes with their liquid, stock or broth, thyme and chiptole chile. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure and add salt, Tabasco, scallions and cilantro.

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