Instant Pot Enchilada Rice by
Source: www.simpleveganista.com
Enchilada Rice is a delicious Mexican inspired recipe featuring veggies, black beans, rice, and enchilada sauce that can be used as a meal bowl, or as a burrito or taco filling! Quick + easy, Instant Pot or stovetop methods.
Ingredients
1 tablespoon olive oil or 1/4 cup water
1 medium onion (any color), diced
3 – 4 cloves garlic, minced
1 large green bell pepper, diced
1 1/2 cups long grain white rice (see notes for brown rice)
1 3/4 cups low-sodium vegetable broth (or water)
1 can (14oz) black beans, drained and rinsed
1 can (14oz) corn, drained
1 can (14oz) fire roasted diced tomatoes, with juices
1 teaspoon cumin
1 teaspoon chili powder or smoked paprika
1/2 teaspoon dried oregano
1 1/2 cups enchilada sauce (green, red, salsa verde or combo)
salt, to taste
To serve, optional
sliced or diced avocado
fresh chopped cilantro
shredded vegan cheese
tortilla chips
Pico de Gallo
Instructions
Instant Pot:
Saute: Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button and set the time for 5 minutes, stir frequently.
Cook: Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single layer kitchen towel over the valve to catch the steam).
Let cool to thicken: Remove lid and give a good stir. It will seem liquidy, but will thicken after a few minutes. Add the cilantro and season to taste.
Stovetop
Rice: Cook 1 1/2 cups of rice according to package directions. Set aside.
Saute: Heat oil/water in a in a medium sized pot, add the onion, bell pepper and garlic, saute for 5 minutes.
Cook: Add the cooked rice, corn, tomatoes, black beans, spices and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
Let cool to thicken: Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste.
Serve in individual bowls with any of the optional garnishes. Also, use it as a burrito or taco filling with shredded lettuce!
Saute: Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button and set the time for 5 minutes, stir frequently.
Cook: Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single layer kitchen towel over the valve to catch the steam).
Let cool to thicken: Remove lid and give a good stir. It will seem liquidy, but will thicken after a few minutes. Add the cilantro and season to taste.
Stovetop
Rice: Cook 1 1/2 cups of rice according to package directions. Set aside.
Saute: Heat oil/water in a in a medium sized pot, add the onion, bell pepper and garlic, saute for 5 minutes.
Cook: Add the cooked rice, corn, tomatoes, black beans, spices and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
Let cool to thicken: Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste.
Serve in individual bowls with any of the optional garnishes. Also, use it as a burrito or taco filling with shredded lettuce!
Servings: 6