Instant Pot Mexican Rice & Black Bean Recipe – Easy Enchilada Style

Last Updated on 2 months by Neha Deshmukh

Instant Pot Mexican Rice & Black Bean Recipe – Easy Enchilada Style

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful meals that the whole family will love. And let me tell you, this Instant Pot Mexican Rice & Black Bean recipe is it. I first made this when I was craving something comforting and a little bit spicy, but didn’t have a ton of time. It’s become a regular in our house ever since!

Why You’ll Love This Recipe

This recipe is a total game-changer. It’s unbelievably easy – seriously, dump-and-go easy! – and cooks up in under 30 minutes thanks to the magic of the Instant Pot. Plus, it’s packed with flavor, thanks to a delicious blend of spices and enchilada sauces. It’s perfect for a weeknight dinner, a casual get-together, or even a little bit of meal prepping.

Ingredients

Here’s what you’ll need to make this amazing dish:

• 1 tablespoon avocado oil (about 15ml)
• 3-4 garlic cloves, chopped
• 1 medium red onion, chopped
• 1 jalapeño, de-seeded & chopped
• 1 medium red pepper, chopped
• 1 cup water (240ml)
• 1 cup long grain white rice, rinsed (about 185g)
• 15 oz can black beans, drained & rinsed (about 425g)
• ¾ cup frozen sweet corn (about 150g)
• 1 teaspoon cumin powder (5ml)
• ½ teaspoon smoked paprika (2.5ml)
• ½ teaspoon salt (2.5ml)
• 1 cup mild red enchilada sauce (240ml)
• ½ cup mild green enchilada sauce (120ml)
• 1 cup shredded cheese (cheddar/Mexican blend) (about 100g)
• Cilantro, for garnish
• Diced avocado, for serving
• Tortilla chips, for serving

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality enchilada sauces really makes a difference here. I like to use mild sauces to keep it family-friendly, but feel free to adjust the heat to your liking (more on that later!).

And don’t skip the smoked paprika! It adds such a lovely depth of flavor that really elevates the dish. It’s a little something special that takes it from good to amazing.

The Instant Pot is a lifesaver for this recipe, but you can adapt it for the stovetop if you don’t have one. (I’ll share how in the FAQs!)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once it’s hot, add the avocado oil, chopped garlic, red onion, jalapeño, and red pepper. Sauté for about a minute, just until fragrant – you don’t want to brown anything.
2. Now, layer in the rest of the ingredients: water, rinsed rice, drained and rinsed black beans, frozen corn, cumin powder, smoked paprika, salt, red enchilada sauce, and green enchilada sauce. Don’t stir – just let it all sit nicely in layers.
3. Close the lid and make sure the valve is set to sealing. Cook on high pressure for 5 minutes.
4. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully quick release any remaining pressure.
5. Open the pot and give everything a good stir. Sprinkle in the shredded cheese and cover with the lid for 2-3 minutes to let it melt all gooey and delicious.
6. Garnish with fresh cilantro and serve warm with diced avocado and tortilla chips. Enjoy!

Expert Tips

• Rinsing the rice: Don’t skip rinsing the rice! It removes excess starch and helps prevent it from becoming sticky.
• Don’t overcook: The 5-minute cook time is perfect for fluffy rice. Overcooking will result in mushy rice.
• Layering is key: The layering method helps prevent the rice from sticking to the bottom of the pot.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• My friend Maria loves adding a can of diced tomatoes with green chilies for extra flavor and a little kick.
• For a heartier meal, add cooked chicken, ground beef, or chorizo.
• My family loves to add a dollop of sour cream or Greek yogurt on top.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply use a vegan cheese alternative or skip the cheese altogether. It’s still delicious!

Spice Level Adjustment

• Mild: Use mild enchilada sauces and de-seed the jalapeño.
• Medium: Use medium enchilada sauces and leave some of the seeds in the jalapeño.
• Hot: Use hot enchilada sauces and add a pinch of cayenne pepper.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just double-check that your enchilada sauces are also gluten-free.

Festival Adaptations

This is a fantastic dish to bring to a party! It’s always a hit at Cinco de Mayo celebrations or game day gatherings.

Serving Suggestions

Serve this Mexican Rice & Black Bean dish with:

• Tortilla chips and guacamole
• A side of salsa
• A fresh green salad
• Margaritas (for the adults, of course!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

FAQs

(1) Can I use brown rice instead of white rice in this recipe?

You can, but you’ll need to adjust the cooking time. Brown rice typically takes about 25-30 minutes on high pressure. You’ll also need to increase the amount of water to about 1.5 cups.

(2) What’s the best way to adjust the spice level of this dish?

Start with mild enchilada sauces and add a little bit of heat at a time. You can always add more spice, but you can’t take it away!

(3) Can this be made ahead of time?

You can prep the ingredients ahead of time (chop the veggies, measure out the spices, etc.) and store them in the fridge. Then, just dump everything into the Instant Pot when you’re ready to cook.

(4) What kind of cheese is best for melting in this recipe?

Cheddar, Monterey Jack, or a Mexican blend all work great. Choose your favorite!

(5) Can I freeze leftovers of this Instant Pot Mexican Rice?

Yes, you can! Let the rice cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

(6) What are the differences between red and green enchilada sauce and can they be substituted?

Red enchilada sauce is typically made with dried red chilies, while green enchilada sauce is made with green chilies (like poblano or jalapeño). They have different flavor profiles – red is richer and more complex, while green is brighter and tangier. You can substitute one for the other, but the flavor will be slightly different.