Description
A cheesy, one-pot enchilada rice dish packed with black beans and corn made easily in the Instant Pot or slow cooker.
Ingredients
Scale
- 1 cup chicken broth (or vegetable broth)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup converted rice
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 cup frozen sweet corn
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp oregano
- 1/2 tsp black pepper
- 3/4 cup salsa verde (I used mild)
- 1 cup shredded sharp cheddar cheese
Instructions
Instant Pot Instructions:
- 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.
Slow Cooker Instructions:
- Stir all ingredients except cheese together in the slow cooker.
- Cover and cook on high for 2-3 hours, or until rice is tender.
- Add in the cheese and let it melt. Serve topped with some diced green onions and a dollop of sour cream.
- Category: Meatless
- Method: Instant Pot