| This is a great recipe with cheap, minimal ingredients. It makes a great taco filler or eat as is. You can also make a batch and bring for meals at work for the week! Enjoy! Enchilada Rice 2 cups brown rice 2 ¼ cups water 1 can black beans, drained rinsed 1 15oz can enchilada sauce 1 teaspoon salt 1 teaspoon cumin ½ teaspoon chili powder Seal, 12 min, natural release for 5 min and then quick release. Mix and serve in corn tortilla Optional toppings: avocado, sour cream, hot sauce |