Instant Pot Cheesy Enchilada Rice
Instantaneous Pot cheesy Enchilada Rice–brown rice is strain cooked with enchilada sauce and spices in minutes after which topped with sharp cheddar, diced avocado and a wedge of lime.
Nowadays is national Cheese Day and that i idea I’d have a good time via making this instant Pot cheesy Enchilada Rice. It’s sort of like bean and cheese enchiladas in rice form. This flavorful rice makes an ideal facet dish to grilled bird or it really works nicely paired with a rotisserie chook. I used to be having a tough time getting the pictures taken for this recipe because I stored sneaking bites of it. It's so perfect while crowned with guacamole or sliced avocado or a dollop of bitter cream.
INGREDIENTS :
- 2 cups long grain brown rice
- 1 (15 oz) can enchilada sauce
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 tsp cumin
- 2 1/2 cups water
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp salt
- 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 :
- Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to the Instant Pot. Don’t stir. Just layer the ingredients. 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.”
- Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
- Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.
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