Ingredients
– 1¼ cups yellow onions, chopped
– 2 tablespoons oil
– 1 poblano pepper, chopped
– 1 jalapeño, seeds removed and chopped
– 3 cups chicken broth or vegetable broth (low sodium preferred)
– 1 (15-ounce) can enchilada sauce (homemade or store-bought, gluten-free if needed)
– 1 (15-ounce) can diced tomatoes (fire-roasted preferred)
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can pinto beans, rinsed and drained
– ⅓ cup dry brown rice
– 1¼ cups frozen corn, defrosted or canned corn drained
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon ground cumin
– ¼-½ teaspoon cayenne pepper (optional, adjust for heat preference)
– 1½ cups shredded cheese (pepper jack or cheddar recommended, preferably freshly shredded)
– Garnishes: chopped cilantro, sour cream, lime wedges, tortilla chips
Instructions
1-First Step: Prepare all ingredients by rinsing and draining the canned beans, chopping onions, poblano pepper, and jalapeño, and mincing garlic to streamline the cooking process.
2-Second Step: In a large pot over medium heat, sauté onions, poblano pepper, and jalapeño in oil for about 5-6 minutes until they soften and the onions turn translucent to build a flavorful base.
3-Third Step: Add chicken broth or vegetable broth, enchilada sauce, diced tomatoes, black beans, pinto beans, brown rice, corn, smoked paprika, garlic powder, ground cumin, and cayenne pepper; stir well.
4-Fourth Step: For the pressure cooker method, cover and cook on manual high pressure for 15 minutes, then allow natural release for 5 minutes followed by quick release.
5-Fifth Step: For the stovetop method, bring the mixture to a simmer, reduce heat to low, and cook for 25-30 minutes until the rice is tender, adding more broth if needed.
6-Sixth Step: Stir in shredded cheese, cover, and let it stand for 5 minutes to melt smoothly.
7-Final Step: Serve hot, topped with chopped cilantro and optional garnishes like sour cream, lime wedges, and tortilla chips for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Use two types of beans (black and pinto) for a balance of flavor and texture.
🌶️ Cayenne pepper is optional for heat; mild chili powder can be used for less spice.
🧀 Fresh shredded cheese melts better than pre-shredded cheese, which may contain anti-caking agents.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course, Vegetarian
- Method: Pressure cooking or stovetop simmering
- Cuisine: Mexican-inspired
- Diet: Vegetarian, Gluten-Free option available
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 30 mg