This may be polarizing, but if one isn’t Irish, I think St. Patrick’s Day is the most overrated “holiday” there is–even more so than Valentine’s Day. (That’s saying a lot.) Seriously, who wants to get pinched and eat boiled vegetables. And we all know there isn’t any gold at the end of the rainbow. If part of the American celebrations actually included acknowledging the Feast Day of St. Patrick and the meaning behind it, then I would probably change my tune. However, as it currently stands, St. Patrick’s Day is an excuse to behave poorly–so I just choose not to participate.
[Soapbox speech finished.]
Why am I blabbering on about St. Patrick’s Day in a Mexican food post? Well, instead of corned beef hash (yuck), soda bread (I need some water), and boiled cabbage (who farted?), I made a flavor-packed, pleasantly aromatic, and deeply flavorful Mexican dish.
May I introduce you to the Cheesy Chicken Enchilada Bowl with Brown Rice. It’s full black beans, corn, shredded chicken, green chilis, enchilada sauce, lime juice, and hearty (and healthy!) brown rice. Then it’s all pulled together with sharp cheddar cheese for some luscious creaminess. Top it off with sour cream, avocado, cilantro, and a shot of lime juice and you are in for a treat. I served it with warm flour tortillas to have on the side, or to make a mini-burrito of sorts. You could also serve it on a bed of lettuce and turn it into a salad, or on top of chip for a take on nachos. Whatever you choose, it will be delicious.
Lastly, while you could choose to prepare all of the ingredients on the stove, I used the Instant Pot. Prep took about five minutes, then the Instant Pot did the rest.
I hope you enjoy this as much as we did!!
Cheesy Chicken Enchilada Bowl with Brown Rice:
Loosely adapted from this recipe.
- 2 cups long grain brown rice
- Though you may be tempted to use white rice instead, I adamantly urge you not to. The brown rice brings a heartier texture to the dish. White rice would just turn to mush–don’t do it!!
- 2 1/2 cups chicken broth (or water, but broth is better)
- 1 (15 ounce) can enchilada sauce (I use Old El Paso)
- stay tuned for my recipe for easy homemade green enchilada sauce
- 1 can of reduced sodium black beans, rinsed and drained
- 1 small can of diced Hatch green chilis
- 1 heaping teaspoon of cumin
- 1 1/2 teaspoon of chili powder
- a healthy dash of cayenne
- and even healthier dash of fresh cracked pepper
- 1 teaspoon garlic powder
- 2 tablespoons of lime juice
- 2 cups sharp grated cheddar (grate your own cheese…don’t use the bagged stuff!)
- 1 avocado diced
- sour cream
- lime, cut into wedges
- fresh chopped cilantro
- Add the rice, chicken broth, enchilada sauce, black beans, cumin, cayenne, pepper, and garlic powder to the Instant Pot.
- Cover and turn the valve to “sealing.” Press the manual button and set the timer to 22 minutes.
- When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.”
- Remove the lid and stir in the lime juice, chilis, and cheddar. Taste and adjust spices if necessary.
- Top with with the diced avocado, sour cream, fresh lime juice from the wedges, and cilantro or whatever combination you choose!
- Serve as is, in a tortilla, on lettuce, or chips!