Instant Pot Mexican Rice Casserole
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Two Peas & Their Pod · by Maria Lichty★ 4.4 (28)

Instant Pot Mexican Rice Casserole

NUTRITION · PER SERVING47M COOK
CAL 25%·PRO 40%
CARBS 72G58% OF CAL
15G FIBER0G ADDED10G INTRINSIC47G OTHER10G TOTAL SUGAR
FAT 17G31% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Instant Pot Mexican rice and bean casserole topped with cheese, cilantro, and avocado. A hearty, freezer-friendly vegetarian meal with warm spices and bright toppings.

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Nutrition & ingredients

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion (chopped)
  • 1 medium red bell pepper (seeds removed and chopped)
  • 3 cloves garlic (minced)
  • 2 14.5 oz cans diced tomatoes
  • 1 4 oz can diced green chiles
  • 1 cup vegetable broth
  • Juice of 1 large lime
  • 1 cup long grain brown rice
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen corn
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/3 cup chopped cilantro
  • 2 green onions (sliced)
  • 1 large avocado (sliced)
  • Tortilla chips (for serving, optional)
PREP
10M
SODIUM
1027MG
ESTIMATE
COMPLETE

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