Enchilada Rice (Instant Pot + Stovetop)
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

Enchilada Rice (Instant Pot + Stovetop)

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 24%
CARBS 78G67% OF CAL
9G FIBER60G OTHER9G TOTAL SUGAR
FAT 13G25% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Mexican-inspired rice bowl with black beans, vegetables, and enchilada sauce that can be served standalone or used as a burrito or taco filling. Quick to prepare.

mainmexicanbowlbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium onion (any color), diced
  • 3 – 4 cloves garlic, minced
  • 1 large green bell pepper, diced
  • 1 1/2 cups long-grain white rice (see notes for brown rice)
  • 2 cups low-sodium vegetable broth or water (omit for stovetop method)
  • 1 can (14oz) black beans, drained and rinsed
  • 1 can (14oz) corn, drained
  • 1 can (14oz) fire roasted diced tomatoes, with juices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder or smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups enchilada sauce (green, red, salsa verde or combo)
  • salt, to taste
  • sliced or diced avocado
  • fresh chopped cilantro
  • shredded vegan cheese
  • tortilla chips
  • Pico de Gallo
PREP
10M
SODIUM
1115MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.