Mexican Rice Casserole
Ingredients
The base
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
1
medium
red bell pepper, chopped
-
3
cloves
garlic, minced
-
2
14.5 oz cans
diced tomatoes
-
1
4 oz can
diced green chiles
-
1
cup
vegetable broth
-
Juice of 1
large lime
-
1
cup
long grain brown rice
-
1
15 oz can
black beans, rinsed and drained
-
1
15 oz can
pinto beans, rinsed and drained
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
paprika
-
¾
teaspoon
kosher salt
-
½
teaspoon
black pepper
The toppings
-
1
cup
frozen corn
-
1
cup
shredded cheddar or Mexican blend cheese
-
⅓
cup
chopped cilantro
-
2
green onions, sliced
-
1
large
avocado, sliced
-
to serve
optional
tortilla chips
Instructions
- Heat olive oil in the Instant Pot using the Browning/Sauté setting.
- Add onion and red bell pepper, cooking until softened, about 3 minutes.
- Stir in garlic and cook for an additional 2 minutes.
- Add diced tomatoes, green chiles, vegetable broth, lime juice, brown rice, black beans, pinto beans, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Lock the lid, select high pressure, and set to cook for 22 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then perform a quick release.
- Stir in corn, shredded cheese, cilantro, and green onions. Adjust seasoning if necessary.
- Serve with sliced avocado and tortilla chips if desired.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
10g
Total carbohydrates
55g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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