Name: Pumpkin Chipotle Fried Rice
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup long grain basmati rice; 1 tsp oil; 0.5 null jalapeno pepper (finely chopped); 3 cloves garlic (minced, or 1 tsp of garlic powder); 1.5 cups chopped veggies (I use frozen.); 0.5 tsp ground cumin; 0.5 tsp thyme; 0.75 tsp salt; 2 tsp chipotle chili blend (or any other chili powder of choice plus 0.5 tsp chipotle chili flakes or powder, or you can also use cajun spice blend, or jerk seasoning, or garam masala); 0.33 cup pumpkin puree (or mashed cooked pumpkin or butternut or other winter squash); 1 cup water (or broth); 0.75 cup veggie crumbles (optional add ins); 15 oz drained beans (optional add ins); null to_garnish sliced jalapeno; null to_garnish pickled jalapeno; null to_garnish corn chips; null to_garnish cilantro; null to_garnish lime juice

Instructions

Show units in method

1

Soak long grain basmati rice (1 cup) in hot water for at least minutes (20). Wash and drain.
2

Oil the bottom of the inner pot, then add the oil (1 tsp), pepper (0.5 jalapeno), garlic (3 cloves), chopped veggies (1.5 cups), ground cumin (0.5 tsp), thyme (0.5 tsp), salt (0.75 tsp), chipotle chili blend (2 tsp), pumpkin puree (0.33 cup), and water (1 cup). Mix well.
3

Close the lid and pressure cook for minutes (5) (high pressure, vent at sealing). Let pressure release for minutes (8), then quick release. Open the lid, fluff, taste, and adjust flavor.
4

Transfer the rice to a serving container. Top with [to_garnish sliced jalapeno], [to_garnish pickled jalapeno], [to_garnish corn chips], [to_garnish cilantro], and [to_garnish lime juice]. Serve.