Instant Pot Enchilada Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian rice and black bean bowl made in an Instant Pot with enchilada sauce, corn, and spices. Served warm with avocado and cilantro, it is a quick, hearty meal or meal-prep lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ red onion (diced)
- 4.3 oz can green chiles (127 mL; I used mild)
- 11.5 oz can corn kernels (drained; 341 mL)
- 15 oz can black beans (drained & rinsed; 540 mL/ 19 oz also works)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup basmati rice (uncooked; note 1)
- 2 cups water
- 15 oz diced tomatoes (including juices; note 2)
- 1 cup enchilada sauce (note 3)
- 1 cup mozzarella cheese (shredded; note 4)
- avocado
- cilantro
- diced tomatoes
At a glance
PER SERVING · TIME 47M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2m
- Sodium
- 1102mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 664mg
- Calcium
- 225mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.