Does anyone have a secret for learning to love vegetables? Especially raw?
I have tried . . . I really have. I am turning 30 years old and still don’t eat enough vegetables. It is very much still a work in progress!
The only way that I can eat all my vegetables is if they are stacked in a big yummy salad, thrown into a soup, or dunked in a creamy dip. Thankfully this recipe falls into one of those categories and I can get all my daily servings of vegetables in one quick fix! And bonus- it tastes amazing! My kids liked it because they could choose what “colors” went on their plates and I liked it because it let them try lots of different vegetables. I added chicken, but this would be perfect for a meatless meal too- you could even add extra beans if you want.
How to cook it all together in the Instant Pot
Here is how I make it, in just one sitting:
2 cups white rice
2 cups of chicken, cooked and chopped
2 1/2 cups water
1 (15 oz) can enchilada sauce
1 (14.5 oz) can black beans, rinsed and drained
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Dump everything in your Instant Pot. Push MANUAL and cook for 10 minutes. When it is done do a quick release. Serve with toppings: Toppings I like to use: 1-2 cups of your favorite cheddar (depending on how cheesy you want it) Sour cream guacamole Cilantro, for garnish.
Watch how to make the Instant Pot Video Here: