Mexican Casserole


2 teaspoons extra virgin olive oil
1 pound 93% lean ground chicken or turkey
1 small yellow onion, diced
1 teaspoon kosher salt
1 cup uncooked long grain brown rice
1 large red bell pepper, cut into wide strips (about 3/4 inch)
1 large green bell pepper, cut into wide strips (about 3/4 inch)
1 (15-ounce) can low-sodium black beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes in their juices
1 cup corn kernels, fresh, frozen and thawed, or drained from a can
2 cups of your favorite salsa (1, 16-ounce jar); I used a chunky medium salsa
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 cup shredded Mexican blend cheese,

For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt


Step 1: Turn the Instant Pot to SAUTE and add the oil.

Step 2: Once the oil is hot and shimmering, add the chicken, onion, and salt.

Step3: Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes.

Step 4: Add the brown rice, red bell pepper, green bell pepper, black beans, diced tomatoes in their juices, corn, salsa, chili powder, cumin, and garlic powder. Stir to combine.

Step 5: Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.

Step 6: Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.

Step 7: Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal. Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb.

Step 8: Serve hot with any desired toppings.