Recipes Cookbook - instant pot cheesy enchilada rice

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Ingredients

• 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

Instructions

1. Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to the Instant Pot. Don’t stir. Just layer the ingredients. Cover and turn valve to “sealing.” Press the manual button and set timer to 22 minutes. When timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.”
2. Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
3. Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.

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