instant pot cheesy enchilada rice

Brown rìce ìs pressure cooked wìth enchìlada sauce and spìces ìn mìnutes and then topped wìth sharp cheddar, dìced avocado and a wedge of lìme.

INGREDìENTS

• 2 cups long graìn brown rìce
• 2 1/2 cups water
• 1 (15 oz) can enchìlada sauce
• 1 (14.5 oz) can black beans, rìnsed and draìned
• 1 tsp cumìn
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlìc powder
• 1 Tbsp lìme juìce
• 1-2 cups sharp grated cheddar (dependìng on how cheesy you want ìt)
• 1 avocado dìced
• Sour cream
• 1 lìme, cut ìnto wedges
• Cìlantro, for garnìsh

INSTRUCTìONS

1. Add rìce, water, enchìlada sauce, black beans, cumìn, salt, pepper and garlìc powder to the ìnstant Pot. Don’t stìr. Just layer the ìngredìents. Cover and turn valve to “sealìng.” Press the manual button and set tìmer to 22 mìnutes. When tìmer beeps let the pressure release naturally for 10 mìnutes and then move the valve to “ventìng.”
2. Remove the lìd and stìr ìn the lìme juìce and cheddar. Salt and pepper to taste.
3. Serve rìce topped wìth dìced avocado, sour cream, lìme wedge and cìlantro.

Recipe Adapted From 365daysofcrockpot.com