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Enchilada Rice (Instant Pot + Stovetop)

top down view of bowl with serving of vegan enchilada rice with extras and items surrounding.
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5 from 12 reviews

Enchilada Rice is a delicious Mexican-inspired recipe featuring veggies, black beans, rice, and enchilada sauce that can be used as a meal bowl or a burrito or taco filling! Quick + easy, Instant Pot or stovetop methods.

Ingredients

Units Scale
  • 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

To serve, optional

  • sliced or diced avocado
  • fresh chopped cilantro
  • shredded vegan cheese
  • tortilla chips
  • Pico de Gallo

Instructions

Instant Pot (6 or 8 quart):

  • Saute: Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently.
  • Cook: Add the rice, broth or water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Give a quick stir. Attach lid and turn to close, set valve to SEALING. Press the RICE button and set to LOW pressure for 12 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam).
  • Let cool to thicken: Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste.

Stovetop

  • Rice: Cook 1 1/2 cups of rice according to package directions. Set aside. (Remember to omit the 2 cups of vegetable broth called for in the ingredients since the rice is cooked separately and will not be needed)
  • Saute: Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes.
  • Cook: Add the cooked rice, corn, tomatoes, black beans, broth or water, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
  • Let cool to thicken: Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste.

Serve in individual bowls with any of the optional garnishes. Also, use it as a burrito or taco filling with shredded lettuce!

Serves 6

Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container. For longer storage, store in the freezer for up to 2 – 3 months using a freezer-safe container.

Notes

Brown Rice with Instant Pot: If using 1 1/2 cups brown rice, add 2 1/4 cups of water. Cook on HIGH pressure for 20 minutes.

Quinoa with Instant Pot: If using 1 1/2 cups of quinoa, add 2 1/4 cups of water. Cook on HIGH pressure for 3 minutes.

Add more texture and more protein. Adding an 8 oz block of crumbled tempeh along with the beans is a great way to change it up.

Add more spices. As is, the spice level is pretty kid-friendly, but feel free to add more.

Speed up the recipe. Make this recipe move along quicker by skipping the saute in both cooking methods. It’ll still be delicious!

Recommended Equipment: This is the Instant Pot (affiliate link) I used for the recipe.

Find it online: https://simple-veganista.com/enchilada-rice/