Instant Pot Mexican Rice Casserole
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
37 mins
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Total Time
47 mins
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Course
Main Course, Snacks
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Cuisine
American, Vegetarian, gluten-free
Instant Pot Mexican Rice Casserole
Description
The casserole starts by sautéing onion, red bell pepper, and garlic in olive oil directly in the Instant Pot to soften their flavors. Brown rice and a mix of black beans and pinto beans are then combined with diced tomatoes, green chiles, vegetable broth, lime juice, and warming seasonings such as chili powder, cumin, and paprika. Cooking under high pressure for 22 minutes softens the rice and melds flavors.
After releasing pressure, frozen corn, shredded cheese, cilantro, and green onions are stirred in to add sweetness, creaminess, and herbaceous notes. The final casserole is a creamy, mildly spicy mixture with tender rice and beans accented by fresh ingredients.
It’s commonly served topped with sliced avocado and tortilla chips for texture contrast and extra flavor, making a filling vegetarian main or side dish.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped, medium
- 1 red bell pepper seeds removed and chopped, medium
- 3 cloves garlic minced
- 2 diced tomatoes 14.5 oz cans
- 1 green chiles 4 oz can, diced
- 1 cup vegetable broth
- lime juice of 1 large
- 1 cup brown rice long grain
- 1 black beans 15 oz can, rinsed and drained
- 1 pinto beans 15 oz can, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup corn frozen
- 1 cup cheddar cheese or Mexican blend cheese, shredded
- 1/3 cup cilantro chopped
- 2 green onions sliced
- 1 avocado sliced, large
- tortilla chips for serving, optional
Instructions
- Put the olive oil in the Instant Pot and select Browning/Sauté. When the oil is hot, add the onion and red bell pepper. Cook until softened, about 3 minutes. Stir in the garlic and cook for 2 minutes.
- Add the diced tomatoes, green chiles, vegetable broth, lime juice, brown rice, black beans, pinto beans, chili powder, cumin, paprika, salt, and pepper. Stir until combined. Lock the lid on the Instant Pot, select high pressure, and set to 22 minutes cook time.
- After the 22 minutes, turn off the Instant Pot and let the pressure naturally release for 10 minutes. After the 10 minutes, carefully turn the vent to a quick pressure release.
- Stir in the corn, shredded cheese, cilantro, and green onions. Taste and season with additional salt and pepper, if necessary.
- Serve with sliced avocados and tortilla chips, if desired.
User Reviews
Overall Rating
4.4
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