Instant Pot cheesy enchilada rice
Rice cooked right in red enchilada sauce with peppers, zucchini and corn, then smothered in melted cheese and topped with crunchy tortilla chips.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.99 a serving
- 560 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups frozen pepper and onion blend
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1½ cups long-grain white rice, rinsed
- ¾ cup frozen corn
- 1 can red enchilada sauce
- 1½ cups Mexican blend cheese
- 1 cup tortilla chips, lightly crushed
- ½ cup sour cream (optional)
- 2 stalks green onions, sliced (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
Each serving has about 560 calories, 18 g protein, 76 g carbs and 21 g fat, and costs about $1.99 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No zucchini? Yellow squash works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No frozen corn? Canned corn works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Set the Instant Pot to , add the oil, frozen peppers and onions and the zucchini, and cook, stirring, 5 minutes, until the liquid they give off has cooked away.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Timer: 5 min
Stir in the garlic, cumin and chili powder for 30 seconds, . Press Cancel.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Pour in the broth and scrape the bottom well. Add the rice, corn and salt and press the rice down under the liquid.
Pour the enchilada sauce over the top and don’t stir it in.
Dolly’s tip: Thick sauce on the bottom can scorch and set off the burn warning. On top, it cooks down into the rice.Lock the lid, set the valve to Sealing and cook on High Pressure for 8 minutes.
Timer: 8 min
Let the pressure come down on its own for 10 minutes, then turn the valve to Venting.
Timer: 10 min
Dolly’s tip: Keep your hand and face away from the valve. The steam is very hot.Stir everything together, sprinkle the cheese over and put the lid back on for 3 minutes to .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 3 min
Scoop into bowls and top with the tortilla chips, sour cream and green onions.
Dolly’s tip: Add the chips right before eating so they stay crunchy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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