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Enchilada Rice

Enchilada Rice
See this lovely Pinterest graphic? I'd appreciate your sharing it, partly because this Enchilada Rice recipe is amazing and partly because these Pinterest graphics don't just make themselves. Mostly because I am unable to share this recipe myself, as I seem to have locked myself out of my Pinterest account. (Oops!)

I'm posting TWO Instant Pot recipes in a row? That should tell you just how yummy this Instant Pot enchilada rice recipe is.

Also, both recipes contain quinoa. That should tell you just how much quinoa I bought when it was on clearance for 50 cents per pound.

(Last week's Instant Pot recipe for Cranberry Oatmeal can be found here. It's my favorite breakfast, assuming chocolate cake is not an option. It usually isn't.)

This recipe makes a big batch (6 cups), which is perfect because you're going to want to eat it for lunch and dinner, day after day. Ready to learn how to make my Creamy Enchilada Rice in your Instant Pot? I'll tell you! But first, the weather.


View from our kitchen window
View from our kitchen window yesterday.


View from our kitchen window
View from our kitchen window today.
(Nothing whatsoever to do with my new Instant Pot recipe, but too pretty not to share.) 


Creamy Enchilada Rice
Then again, had I not shown you our beautiful snowy weather, you might find it odd that I photographed my creamy Enchilada Rice on the windowsill.  


Creamy Enchilada Rice
It's nearly February and this is our first snowstorm since moving into our new home in September. Crazy! Remember last year when I was depressed because everything was so packed with snow and mud that construction had to halt for several months, as even the heavy duty gravel truck could not get to our site? Mother nature can be kind of a jerk sometimes. 

At some point, I should probably start telling you about the Enchilada Rice recipe.

When I asked SN today if he would like a bowl of this leftover rice, he didn't respond with his usual "Meh" or ignoring me altogether. His eyes lit up and he said "Oooh!" Around here, that is a big deal.


Creamy Enchilada Rice
 It is so good and so simple to make! I had the hardest time thinking of what to call this recipe, as it's rice but also quinoa, enchilada-like but with a Middle Eastern flair, healthy but not healthy. There's an Instant Pot group I follow on Facebook with a recipe for something called Crack Chicken that's mentioned so often it's become an inside joke. This rice came this close to being Instant Pot Crack Rice.

Then again, what the heck.

Enchilada Rice (Instant Pot Recipe)
Makes 6 Cups

INGREDIENTS

1 cup brown rice
1 cup quinoa
1 can red enchilada sauce (or 10 ounces for my fellow southwesterners who buy enormous tubs of red chile enchilada sauce in bulk)
16 ounces Velveeta, cubed
3 cups water
8 ounces cream cheese, cubed

In your Instant Pot, combine all of the ingredients except the cream cheese. Seal and run on Manual for 20 minutes. After cooking, with your Instant Pot on the Keep Warm setting, stir in the cream cheese cubes until they are melted.


If you want to be fancy, you can garnish this just like enchiladas, with a dollop of sour cream (or the world's best sour cream substitute, plain yogurt), diced green onions, and sliced black olives. This is good right away or served later, as a side dish or on its own. I even like to eat it cold.

Enjoy!
Creamy Enchilada Rice

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