Cheesy Enchilada Rice Bowl (Print Version)
# Ingredients:
01 -
2 cups long grain white rice
02 -
½ white onion, chopped
03 -
½ cup canned black beans
04 -
½ cup canned corn
05 -
1 ½ cups enchilada sauce
06 -
3 ½ cups water
07 -
3 tablespoons preferred oil (olive, avocado, or vegetable)
08 -
1 teaspoon minced garlic
09 -
1 cup shredded Mexican cheese
10 -
Optional toppings: fresh cilantro, jalapeno slices
# Instructions:
01 -
In a large, deep skillet, heat oil over medium heat. Add chopped onion and minced garlic, and sauté for 2-3 minutes, until the onion is tender.
02 -
Add rice and water to the skillet. Cover and reduce heat to medium-low. Cook until the rice has absorbed the water and is tender.
03 -
Stir in enchilada sauce, black beans, and corn. Simmer for an additional 5 minutes.
04 -
Top with shredded cheese. Turn off the heat, cover, and allow the cheese to melt.
05 -
Once the cheese has melted, top with fresh cilantro and jalapeno slices if desired.
06 -
Prepare all ingredients in advance. Use the sauté function to cook onion and garlic for 5 minutes. Add the rice, water, corn, black beans, and enchilada sauce, and stir. Seal the lid and cook on HIGH pressure for 5 minutes. Let the pressure release naturally for 7 minutes, then do a quick release. Stir, and let sit for a few minutes to thicken. Add cheese, close the lid, and let it melt before serving with cilantro and jalapeno.
# Notes:
01 -
If using the Instant Pot, the rice may initially appear watery but will thicken as it sits after stirring.