Have you seen the recipe for my enchilada quinoa? This recipe is pretty similar, although even BETTER. They are both basically a deconstructed enchilada (aka all the “stuff” in the middle without the tortilla”. And quinoa is all good and dandy, but sometimes you just want rice.
The good thing about this particular recipe is I’ve included some chicken for those of you meat-lovers out there. Sure, you could cook the chicken yourself, or you could also just buy some precooked chicken and shred it yourself. Eat this as an easy weeknight meal by itself, or use as a side dish, also great for parties and potlucks!
Especially with the colder weather starting to settle in. Cozy up with a bowl and maybe a glass of wine and enjoy!
2 rice measuring cups of white rice (or 1½ standard US measuring up)
10 ounces canned enchilada sauce
1 cup fresh salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 cup precooked, shredded chicken (use more or less depending on your preference)
1 cup frozen corn kernels
15 ounces black beans, rinsed and drained
1½ cups Mexican cheese blend
1. Add the rice to the inner pot of the multicooker. Rinse and drain the rice until the water you are draining runs clear.
2. Fill with water to the line marked 2 on the inside of the inner pot.
3. Replace the inner pot into the multicooker. Close the lid and set for the WHITE RICE function.
4. While the rice is cooker, preheat the oven to 350° Fahrenheit.
5. When rice cooker switches to KEEP WARM, open the lid and add in all of the ingredients except for the cheese. Stir with a long-handled wooden or heat safe spoon until fully combined. Turn off the cooker.
6. Scoop the rice mixture into the casserole dish; sprinkle the top with the cheese.
7. Bake for 15 minutes until the cheese is melted.
8. Let cool 5 minutes before serving. Garnish with cilantro, sour cream, or avocado.