The original enchilada rice recipe that I tried was made for a slow cooker. I used the slow cooker setting on my Instant Pot and cooked it for over 5 hours on the “normal” temperature setting, but the rice was still crunchy. My husband and I were hungry by that time so we still had some and it had great flavor. I will try making it with the Instant Pot again and add a slow cooker version of the recipe when I get it right!
I made a pot of rice separately the night before I made this, and cooked a pound of dry black beans in the Instant Pot. A can of black beans would work fine too. This recipe will make about 6 large servings.
At the bottom of this post I’m including information on the amazing nonstick skillets we recently found. They have helped so much with cooking meals like this one while using less oil to prevent sticking and burning. They’re really pretty too! If you are interested in supporting this blog, please consider using the link at the bottom of the page to make your Amazon purchases.
Here is the recipe:
- 4 cups cooked rice (I used Basmati)
- 6oz sliced mushrooms
- 1 TBSP olive oil
- 1 can diced tomatoes with chilies
- 1 can corn, drained and rinsed
- 2 cups cooked black beans or one 15oz can, drained and rinsed
- 2 10oz cans enchilada sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- 4oz vegan cream cheese
- Optional toppings: vegan cheese, avocado, vegan sour cream, cilantro
- Heat the oil in a large skillet. Add the mushrooms and sauté until softened.
- Add the rice, diced tomatoes, enchilada sauce, black beans, and corn. Cook for 5 minutes, stirring frequently.
- Add the cream cheese. Stir in the salt, pepper, and cumin. You can use fajita seasoning in place of the salt for extra flavor.
- Stir often and cook for 5-10 minutes.
Here is a link to the skillets we recently found:
These have made such a difference in both cooking and cleaning up after a meal! The set includes 3 different sized frying pans plus a matching spoon, slotted spoon, and spatula.
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