I’m almost two weeks into this training season, and I’ve hit the oh-my-god-I’m-so-hungry-I-could-eat-a-horse-except-that-I’m-vegan-and-they’d-kick-me-out state. Seriously. I mean, despite first dinner (any The Office fans out there?) right after the Tina Turner house concert, and second dinner just before bed, I woke up at 3:06 because my stomach was loudly protesting its empty state. I laid there for an hour before getting up and eating a bagel the size of my face. All good. I had fourteen miles to run in a bit, so the extra carbs wouldn’t go to waste.

Anyhow, it was a cold, misty, windy one out there, and all I could think about was something warm and filling because never-ending hunger. Once again, saved y a week of recipe testing for this InstantPot series, I was able to satisfy my growling belly with day three’s feature: a Vegan Mexican Rice Casserole. Note that I tried my best to come up with a more interesting name, but sometimes you have to call a spade a spade - or a Vegan Mexican Rice Casserole a Vegan Mexican Rice Casserole, if you will. That said, this thing is anything but boring! It’s packed full of veggies, features two different beans (types of beans, that is - not literally two beans, because that would be boring), and a decidedly capacious amount of herbs and spices. All that and it makes a great vehicle for avocado (as if one needed anything more than a spoon for that) and my wicked good cashew sour cream. Like most recipes on here, it’s customizable, so substations are easy if you’re out of an ingredient or simply prefer something a little different. Just let us know so we can try it out, too!

vegan mexican rice casserole
serves 8

1 medium sweet yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 orange bell pepper, diced
2 medium zucchini, diced
1 cup sweet yellow corn, fresh or frozen
1 cup long grain brown rice
1/3 cup dried black beans, rinsed
1/3 cup dried pinto beans, rinsed
2 cans fired roasted diced tomatoes with green chiles, drained
3 1/4 cup veggie broth
1 Tbs chili powder
1/2 Tbs ground cumin
1 tsp paprika
3/4 tsp dried oregano
1/2 tsp crushed red pepper
3/4 tsp sea salt, plus more to taste
1/4 tsp fresh ground black pepper

optional toppings:
cashew sour cream
fresh cilantro
fresh lime
sliced avocado
your favorite hot sauce

1) Stir all ingredients into your InstantPot, and pressure cook on high for 30 minutes. Let pressure release naturally.

2) Garnish with desired toppings and enjoy!

notes: If you don’t have dried beans, canned can be substituted. Just drain and rinse them, and reduce the broth to 1 cup. Reduce the cooking time to 18 minutes.

vegan mexican rice casserole
serves 8

1 medium sweet yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 orange bell pepper, diced
2 medium zucchini, diced
1 cup sweet yellow corn, fresh or frozen
1 cup long grain brown rice
1/3 cup dried black beans, rinsed
1/3 cup dried pinto beans, rinsed
2 cans fired roasted diced tomatoes with green chiles, drained
3 1/4 cup veggie broth
1 Tbs chili powder
1/2 Tbs ground cumin
1 tsp paprika
3/4 tsp dried oregano
1/2 tsp crushed red pepper
3/4 tsp sea salt, plus more to taste
1/4 tsp fresh ground black pepper

optional toppings:
cashew sour cream
fresh cilantro
fresh lime
sliced avocado
your favorite hot sauce

1) Stir all ingredients into your InstantPot, and pressure cook on high for 30 minutes. Let pressure release naturally.
2) Garnish with desired toppings and enjoy!

notes: If you don’t have dried beans, canned can be substituted. Just drain and rinse them, and reduce the broth to 1 cup. Reduce the cooking time to 18 minutes.