Cecilia’s Casserole

Cecilia’s Casserole–a cheesy, one-pot enchilada rice dish packed with black beans and corn made easily in the Instant Pot or slow cooker.

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Cecilia’s Casserole

This easy, dump and go, saucy and delicious rice and beans recipe is a great dinner and the leftovers make a good lunch or post workout meal (bean + rice = a complete protein). With enchilada sauce and salsa verde there is lots of flavor! (Recipe adapted from Cecelia’s Good Stuff Mexican Tamale Casserole recipe.)

Ingredients/Substitution Ideas

• Chicken broth-or vegetable broth, beef broth, water and better than bouillon
• Black beans–or pinto, kidney
• Converted rice–or long grain white
• Red enchilada sauce–I used mild
• Frozen sweet corn–or canned
• Chili powder
• Cumin
• Onion powder
• Garlic powder
• Oregano
• Black pepper
• Salsa verde–I used mild, Herdez brand
• Sharp cheddar cheese–or Mexican blend

Steps

Pour broth into Instant Pot. Evenly add in the black beans. Sprinkle the rice over the top of the beans. Then pour the enchilada sauce to cover the rice. Sprinkle in the corn, chili powder, cumin, onion powder, garlic powder, oregano and black pepper. Finally drizzle in the salsa verde. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 

Stir well. 

Add in the cheese and let it melt.

Serve topped with some diced green onions and a dollop of sour cream. 

Notes/Tips

• Serve with a dollop of sour cream, diced tomatoes or pico de gallo, diced green onions, shredded lettuce.
• This recipe can be gluten-free just make sure to check the label for the enchilada sauce.
• Make sure to layer the ingredients as stated in the recipe card. This helps to prevent the burn error message.
• Use medium or hot enchilada sauce or salsa verde if you like it spicier.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• Stir in cooked shredded chicken, ground beef, or rotisserie chicken after cooking for a heartier meal.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months. I like to freeze the leftovers in small-ish containers*. They make a perfect post workout food or an easy lunch.
• Other recipes you can make with salsa verde are Joanna Gaines’ Casserole and Instant Pot Sloppy Dudes.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.