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Instant Pot Mexican Rice Casserole
4.4 from 84 votes

Instant Pot Mexican Rice Casserole

This Instant Pot Mexican Rice Casserole combines brown rice with black and pinto beans, diced tomatoes, green chiles, and seasonings like chili powder and cumin. The dish blends soft cooked rice and beans with sautéed onions, peppers, and garlic in a richly spiced tomato base. Topped with cheese, cilantro, green onions, and served with avocado and tortilla chips, it’s hearty and satisfying.

Prep Time
10 mins
Cook Time
37 mins
Total Time
47 mins
Course: Main Course, Snacks
Cuisine: American, Vegetarian, gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the corn, shredded cheese, cilantro, and green onions. Taste and season with additional salt and pepper, if necessary.
  5. Serve with sliced avocados and tortilla chips, if desired.