This Mexican chicken and rice is flavor-laden comfort food for our family and made in the Instant Pot®. Serve in bowls with your favorite toppings and tortilla chips or use as a taco filling. Either way, this quick dish will definitely please your family!
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
- Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 54.3 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 7.6 g, Protein 33.7 g, SaturatedFat 8.6 g, Sodium 1459.1 mg, Sugar 3.4 g
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Amaya Santiago
[email protected]This recipe is a good starting point, but it's definitely customizable. You can add or remove ingredients to suit your own taste.
toshey23 northern Ireland
[email protected]I would make this recipe again, but I would make a few changes. I would use less chili powder and add more vegetables.
Sufian Khan
[email protected]This recipe is a great way to use up leftover chicken or rice.
Md Yasin Arafat
[email protected]I would recommend this recipe to someone who is looking for a quick and easy weeknight meal.
Usman Khushal
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
MR Minar
[email protected]I wish this recipe had included more vegetables. I ended up adding some chopped bell peppers and zucchini.
Md Alamgir Mia
[email protected]The instructions for this recipe were a bit confusing. I had to reread them several times before I felt confident that I was doing it correctly.
Satish Pathak
[email protected]I found this recipe to be a bit too spicy for my taste. I would recommend using less chili powder.
Nahom Johnson
[email protected]I wasn't a huge fan of this recipe. The chicken was a bit dry and the rice was bland.
Makinzi Hamby
[email protected]This dish is also great for meal prep. I like to make a big batch on the weekend and then have it for lunch or dinner throughout the week.
Abdullah Mohammad
[email protected]I've tried this recipe with different types of rice, and it always turns out great. I especially like using brown rice.
Alderisk
[email protected]This recipe is a lifesaver on busy weeknights. It's so easy to throw everything in the Instant Pot and have a delicious meal ready in no time.
Gogo Yogo
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone raved about how delicious it was.
desmond quayson
[email protected]This recipe is a great way to use up leftover chicken. I also like to add some chopped vegetables, like bell peppers or zucchini.
Tammi Grant
[email protected]I wasn't sure how my kids would like this dish, but they ended up loving it! They especially liked the rice.
M Ahsan Asmi
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's easy to make and always turns out delicious.
Joy Ray
[email protected]This recipe was a hit with my family! The chicken was tender and flavorful, and the rice was cooked perfectly. I especially loved the addition of the corn and black beans, which gave the dish a nice pop of color and flavor.