Chicken Enchilada Rice

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Ingredients
  • 1 ½ lbs. boneless, skinless chicken breast, sliced into thin strips
  • 1 oz. taco seasoning
  • ½ white onion, diced
  • 3 garlic cloves, minced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 12 oz. can black beans
  • 12 oz. can corn
  • 1 ½ cups chicken stock
  • 3 cups medium grain white rice, rinsed
  • 1 cup enchilada sauce
  • 1 tsp salt
  • 1 tbsp oregano leaves, chopped
  • ½ cup shredded Mexican cheese
  • 3 tbsp olive oil
  • 1 Lime for serving
Instructions
  • Season sliced chicken breasts with the taco seasoning.
  • Preheat the inner pot on the Sauté function for 20 Minutes.
  • Add olive oil to the inner pot. Add the diced onions and minced garlic and Sauté until translucent, about 5 Minutes.
  • Add the seasoned chicken strips and Sauté until golden brown, about 5-7 Minutes.
  • Add the bell peppers, and Sauté for 2-3 Minutes.
  • Add the rice, beans, corn, enchilada sauce, salt, and chicken stock. Stir to combine.
  • Cook on the Rice function for 20 Minutes. Allow the pot to naturally release until the pressure has dissipated.
  • Remove the lid. Sprinkle the oregano and cheese over the top.
  • Seal the lid and allow the remaining heat to melt the cheese, approximately 5-7 Minutes. Serve with lime wedges and enjoy!
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