Instant Pot Cheesy Enchilada Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This Instant Pot rice is cooked with enchilada sauce and black beans, then topped with sharp cheddar, avocado, lime, and cilantro for a quick, complete vegetarian meal. Creamy and savory with a hint of spice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups long grain brown rice
- 2 1/2 cups water
- 1 (15 oz) can enchilada sauce
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 Tbsp lime juice
- 1-2 cups sharp grated cheddar (depending on how cheesy you want it)
- 1 avocado diced
- Sour cream
- 1 lime, cut into wedges
- Cilantro, for garnish
At a glance
PER SERVING · TIME 42M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 32m
- Sodium
- 653mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 458mg
- Calcium
- 161mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.