Instant pot mexican casserole. A healthy instant pot mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious
1 Large Red Bell Pepper Cut Into Wide Strips, Halved If Long
1 Large Green Bell Pepper Cut Into Wide Strips, Halved If Long
15 ounce 1 Can Low Sodium Black Beans Drained And Rinsed
1 cup Corn Kernels Fresh, Frozen And Thawed, Or Drained From A Can
2 tablespoon Chili powder
1 tablespoon Ground Cumin
1 teaspoon Garlic powder
0.25 cup Water Plus Additional If You Have A Newer Instant Pot
15 ounce 1 Can Fire Roasted Diced Tomatoes In Their Juices
2 cup Your Favorite Salsa 1 Jar; I Used A Chunky Medium Salsa
1 cup Uncooked Long Grain Brown Rice
1 cup Shredded Mexican Blend Cheese Divided
For Serving:Chopped Fresh Cilantro Diced Avocado, Chopped Green Onion, Sour Cream Or Plain Greek Yogurt
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
