Mexican Rice Casserole {Instant Pot}

INGREDIENTS

1 tbsp

olive oil

medium yellow onion, chopped

medium red bell pepper, seeds removed and chopped

3 cloves

garlic, minced

2 14.5 ounce cans

diced tomatoes

1 4 ounce can

diced green chiles

1 cup

vegetable broth

Juice of 1 large lime

1 cup

long grain brown rice

1 15 ounce can

black beans, rinsed and drained

1 15 ounce can

pinto beans, rinsed and drained

2 tsp

chili powder

1 tsp

ground cumin

1/2 tsp

paprika

3/4 tsp

kosher salt

1/2 tsp

black pepper

1 cup

frozen corn

1 cup

shredded cheddar or Mexican blend cheese

1/3 cup

chopped cilantro

green onions, sliced

large avocado, sliced

Tortilla chips, for serving, optional