Enchilada Rice
Enchilada Rice recipe makes easy, healthy and delicious one pot meal . This wholesome recipe is vegan, gluten free and suitable for weeknight dinner and meal prep.
Servings: 4 cups
Calories: 359kcal
Equipment
Ingredients
- 1 Tablespoon avocado oil
- 1 medium onion chopped
- 1 jalapeño de-seeded & chopped
- 3-4 large garlic cloves finely chopped or minced
- 1 medium red pepper chopped
- 1 cup white rice long grain, rinsed and drained
- 1 can 15 oz. black beans drained & rinsed
- 1 cup sweet corn frozen or canned
- 1 cup fresh or frozen spinach
- 1 cup red enchilada sauce
- 1 cup water or vegetable broth
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ½ cup Chopped cilantro
Optional Toppings
- 1 lemon or lime wedges,
- 1 cup diced avocado, and tortilla chips, to serve
- ½ cup Mexican cheese
Instructions
How to Make Instant Pot Enchilada Rice
- Press the SAUTE button on the Instant Pot. Once it displays hot, add the oil to the pot. Add the garlic, onion, jalapeño and sweet peppers. Sauté for 1 minute, till they start to sizzle.
- Add black beans, corn, spinach, cumin powder, smoked paprika and salt. Add Rice and red enchilada sauce. Mix everything well.
- Add water or broth to the pot. Scrap everything at the bottom and make sure nothing is stuck there. ( de-glazing)
- Close the lid, push valve at sealing position. Press the MANUAL or PRESSURE COOK button and select high pressure for 5 minutes.
- After InstantPot beeps when it's done cooking, wait on the KEEP WARM counter for 5 minutes and then do a quick pressure release.
- Open the lid. Using the fork, gently fluff the rice.
- Stir in the cheese( if using) and garnish with chopped cilantro, a good squeeze of lemon juice and avocado slices. Serve warm.
Slow Cooker Instructions
- To cook this in a slow cooker, saute all the aromatics first, then add all the rest of the ingredients to the slow cooker. Add water and/or broth. Mix well. Then cook for 4-6 hours until rice is cooked and fork tender.
Stove Top Instructions
- Just follow the instructions as above, but use a large stockpot or Dutch stockpot and simmer on medium low until the water is evaporated. Lower the gas heat , cover and cook til rice are soft and tender. Total cooking time about 20 minutes.
Notes
To make it truly Dump and Go Recipe, you can skip the sautéing everything in oil for few minutes and just add the raw onion along with all the ingredients to your Instant Pot. The choice is totally up to you. I however, do like to sauté things just a bit before pressure cooking. I feel it adds to the flavor of the food.
You may use taco seasoning to make it more flavorful. If you do that, skip on the cumin powder and smoked paprika.
Cheese is optional. To make it vegan-skip the cheese at end or use vegan cheese.
To make it oil free and WFPB-simply skip the oil. You can use water or broth to saute the ingredients instead.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 1113mg | Fiber: 15g | Sugar: 9g