Instant Pot Enchilada Rice
4 standard portions
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Ingredients
- 1 tablespoon oil (15 ml, I used avocado oil)
- 3-4 large garlic cloves (chopped)
- 1 medium red onion (85 grams, chopped)
- 1 jalapeño (de-seeded & chopped)
- 1 medium red pepper (chopped)
- 1 cup water (8 oz/240 ml)
- 1 cup white rice (long grain, 210 grams, rinsed and drained)
- 15 oz can black beans (drained & rinsed, or use 1 3/4 cup cooked black beans)
- 3/4 cup sweet corn (frozen)
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1 cup red enchilada sauce (8 oz, I used mild (I love Frontera))
- 1/2 cup green enchilada sauce (4 oz, I used mild, may use additional 1/2 cup for a spicier rice)
- 1 cup shredded cheese (4 oz, cheddar/mexican blend/mozzarella )
- cilantro (to serve)
- avocado (diced, to serve)
- tortilla chips (to serve)
Method
- Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the garlic, onion, jalapeño and peppers. Saute for 1 minute, you don't want them browned.
- Then add the following WITHOUT stirring- water, rice, black beans, corn, cumin powder, smoked paprika, salt, red enchilada sauce and green enchilada sauce. Do not stir.
- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the pot and stir in the cheese and close the pot with a glass lid for couple of minutes until the cheese melts. Stir the melted cheese with the rice.
- Top enchilada rice with cilantro, avocado and serve with tortilla chips. Yum!
- To make this recipe on stove top, use a pan with lid. Follow instructions until sauteing the garlic, onion, jalapeño and peppers (on medium heat). Then add all ingredients in given order- water, rice, black beans, corn, cumin powder, smoked paprika, salt, enchilada sauces and stir. Cover the pot with a lid and cook on medium heat for 10 to 15 minutes or until the rice is done. Remove lid and add in the cilantro and cheese. Mix until the cheese melts. Serve with avocados, cilantro!