Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 medium onion (any color), diced 3 – 4 cloves garlic, minced 1 large green bell pepper, diced 1 1/2 cups long grain white rice (see notes for brown rice) 1 3/4 cups low-sodium vegetable broth (or water) 1 can (14oz) black beans, drained and rinsed 1 can (14oz) corn, drained 1 can (14oz) fire roasted diced tomatoes, with juices 1 teaspoon cumin 1 teaspoon chili powder or smoked paprika 1/2 teaspoon dried oregano 1 1/2 cups enchilada sauce (green, red, salsa verde or combo) salt, to taste To serve, optional sliced or diced avocado fresh chopped cilantro shredded vegan cheese tortilla chips Pico de Gallo

Preparation

• Instructions Instant Pot: Saute: Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently. Cook: Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam). Let cool to thicken: Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste. Stovetop Rice: Cook 1 1/2 cups of rice according to package directions. Set aside. Saute: Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes. Cook: Add the cooked rice, corn, tomatoes, black beans, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through. Let cool to thicken: Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste. Serve in individual bowls with any of the optional garnishes. Also, use it as a burrito or taco filling with shredded lettuce! Serves 6 Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container. For longer storage, store in the freezer for up to 2 – 3 months using a freezer-safe container.