INSTANT POT CHEESY ENCHILADA RICE

INSTANT POT CHEESY ENCHILADA RICE

Instant Pot Cheesy Enchilada Rice–brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime. 

Today is National Cheese Day and I thought I’d celebrate by making this Instant Pot Cheesy Enchilada Rice. It’s sort of like bean and cheese enchiladas in rice form. This flavorful rice makes a perfect side dish to grilled chicken or it works well paired with a rotisserie chicken. I was having a hard time getting the pictures taken for this recipe because I kept sneaking bites of it. It is so perfect when topped with guacamole or sliced avocado or a dollop of sour cream.

Brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime. 

INGREDIENTS

• 2 cups long grain brown rice
• 2 1/2 cups water
• 1 (15 oz) can enchilada sauce
• 1 (14.5 oz) can black beans, rinsed and drained
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 Tbsp lime juice
• 1-2 cups sharp grated cheddar (depending on how cheesy you want it)
• 1 avocado diced
• Sour cream
• 1 lime, cut into wedges
• Cilantro, for garnish

INSTRUCTIONS

1. Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to the Instant Pot. Cover and turn valve to “sealing.” Press the manual button and set timer to 22 minutes. When timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.”
2. Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
3. Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.

NOTES

I used my Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers.

Recipe Source:365daysofcrockpot.com