Chicken Enchilada Rice By: CookingConOmi Course Dinner, Lunch Difficulty Easy Duration 60 Minutes Cooking Technique Rice Cook, Sauté Keywords 4 servings, 60 minutes, black beans, can corn, cheesy, chicken stock, chopped, comforting, CookingConOmi, diced, dinner, easy, enchilada sauce, lime for serving, lunch, medium grain white rice, minced, olive oil, oregano leaves, rice cook, rinsed, salt, sauté, shredded mexican cheese, skinless chicken breast, sliced into thin strips, taco seasoning, white onion Servings 4 Servings Ingredients 1 ½ lbs. boneless, skinless chicken breast, sliced into thin strips1 oz. taco seasoning½ white onion, diced3 garlic cloves, minced½ green bell pepper, diced½ red bell pepper, diced12 oz. can black beans12 oz. can corn1 ½ cups chicken stock3 cups medium grain white rice, rinsed1 cup enchilada sauce1 tsp salt1 tbsp oregano leaves, chopped½ cup shredded Mexican cheese3 tbsp olive oil1 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! Previous Next