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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Costa Rican style Instant Pot Arroz con Pollo


So far this season skipped right over cooler temperatures and straight into just plain cold! This recent dip in temperature had me yearning for my childhood comfort foods of black bean soup, meatloaf, beef stews (both Irish & Costa Rican), and arroz con pollo. That was the signal to start warming up my kitchen with those enticing aromas. Arroz con Pollo broke the proverbial ice! Arroz con Pollo, is one of my favorite recipes that's hearty but also quick and easy if you have a pressure cooker. This tasty dish of tender chicken, veggies, and rice is just what we needed on a cold windy day. Best served with Salsa Lizano or your favorite Hot Sauce. I adapted my recipe for use in an Instant Pot. Hope you enjoy!

Here's my recipe for Instant Pot Arroz con Pollo:

Instant Pot Arroz con Pollo - Costa Rican Style

Emily (Cooking for Kishore)

This tasty Costa Rican dish of tender chicken, veggies, and rice is just what we needed on a cold windy day. Best served with Salsa Lizano or your favorite Hot Sauce.

Ingredients

  • 4-6 Chicken drumsticks, skinless
  • 1 Can Pigeon Peas, Gandules
  • 1 Large Red onion, chopped
  • 1 Large Carrot, peeled and cubed
  • 1 Large Red Bell Pepper, cubed
  • 1 Can Diced Tomatoes
  • 2 Cups Long Grain White Rice
  • 1 Tbsp Worcester Sauce
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • 1.5 tsp Garlic, minced
  • 1 bunch Cilantro, chopped
  • 1 Tbsp Olive Oil
  • 2 Cups Water
  • 1 tsp Salt
  • 1 packet Goya Sazón w/ Saffron
  • Instant Pot or Pressure Cooker

Instructions

  1. Sprinkle Chicken with Salt, Pepper, Cumin, Worcester Sauce, and minced garlic, let marinate for at least 30 minutes.
  2. Set your Instant Pot to the Sauté setting. Add olive oil, red onions, garlic, and red bell pepper. Sauté till fragrant.
  3. Add the marinated chicken and brown, then add the tomatoes, carrots, pigeon peas (gandules), and cilantro. Stir till throughly mixed.
  4. Now add the rice, water, salt, and Goya Sazón w Saffron. Put the lid on and change the setting of your Instant Pot to Manual, High Pressure for 14 minutes. Make sure the pressure valve on the lid is set to Sealing.
  5. After pressure cooking is done, allow the pot to vent slowly. Carefully remove lid, fluff rice, salt to taste, and serve. *I like to take the bones out before serving* Serve Hot and Enjoy!
Yield: 4- 6 Servings
Prep Time: 30 mins. Cook time: 15 mins. Total time: 45 mins.

Nutrition

Calories: 426 per serving

Tags: chicken and rice, arroz con pollo, instant pot arroz con pollo, costa rican instant pot arroz con pollo, instant pot chicken and rice, costa rican recipes, latin recipes
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