Mexican Rice Casserole
This tasty, vegan one-pot Mexican rice casserole is made in the Instant Pot. It's gluten-free, soy-free, oil-free, and takes less than 30 minutes to make.
Servings: 4
Calories: 421kcal
Equipment
Ingredients
- 1 cup brown rice long grain, dry
- 1 15 oz. can black beans drained and rinsed
- 1 15 oz. can diced tomatoes I used fire-roasted with juices
- ½ cup water
- ½ onion chopped
- 1 sweet bell pepper chopped
- 3 cloves garlic minced
- ½ cup frozen or fresh corn
- 2 tsp ground chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 avocado
- ½ cup fresh chopped cilantro
- 1 lime
- ¼ to ½ tsp cayenne pepper optional, for heat
- oven-baked tortilla chips optional but highly recommended
Instructions
- Add rice, black beans, diced tomatoes, onion, bell pepper, garlic, spices, corn, and water to the Instant Pot. Seal the vent and set it at LOW pressure for 14 minutes. Allow for natural release, about 10 minutes. Salt to taste.
- While the rice and beans are in the Instant Pot, make the oven-baked tortilla chips, if using.
- Dish up and top with fresh chopped cilantro, diced or sliced avocado, and fresh lime. Serve with oven-baked tortilla chips and a green salad for a complete meal.
Notes
- Equipment: Instant Pot
- Leftovers/Meal Prep: This recipe is great for meal prep. Store leftovers in a covered container in the refrigerator for up to four days. This dish is also freezer-friendly. Portion out and store in a freezer-safe container for up to four months.
Nutrition
Calories: 421kcal | Carbohydrates: 74g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 1142mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1941IU | Vitamin C: 64mg | Calcium: 124mg | Iron: 6mg
