Mexican Enchilada Rice | Instant Pot Mexican Rice
Mexican Enchilada Rice is a flavor packed one pot dish made in the Instant pot under 15 mins which can be your meal for the night or used as side dish with your favorite tacos.
Ingredients
- 1 ¾ cups rice used basmati or you can any long grain
- 1 can enchilada sauce you can use homemade
- 1 small- medium onion chopped
- 1 small jalapeno chopped (as per your taste)
- ½ red bell pepper chopped
- 1 can black beans
- ½ cup frozen corn
- 4-5 garlic cloves chopped
- 2 tbsp grape seed oil any oil
- 1/4- ½ tsp red chili powder per your taste
- salt to taste
- ¾ tsp roasted cumin powder
- cilantro to garnish
- lime to sprinkle/garnish optional
- avocado optional
- 2 cups mexican cheese
Instructions
- Place the inner pot of the instant pot. Press SAUTE button and let the screen show HOT. Now add the oil and then garlic, onion, jalapenos and red bell pepper. Saute it for a couple of mins.
- Add the washed rice, black beans, corn and then water. Now add all the spices cumin powder, salt, red chili powder. Do not mix it. Pour the can of enchilada sauce on top and close the lid of the instant pot.
- Cancel the SAUTE button, and press MANUAL and set the timer to 5 mins. Once the timer goes off, let it NPR for another 5-6 mins. Open the lid and put in the cheese and cover the pot for an additional couple of mins so that the cheese can melt. Once the cheese is melted, mix the rice in the pot well.
- Garnish it with cilantro and serve hot. You can add the optional garnishing such as avocado, jalapenos, and lime juice