Chicken Enchilada Rice

By: Omi Hopper

Chicken Enchilada Rice
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
60 Minutes
cuisine icon Cooking Technique
Rice Cook, Sauté
cuisine icon Keywords
4 servings, 60 minutes, black beans, can corn, cheesy, chicken stock, chopped, comforting, diced, dinner, easy, enchilada sauce, lime for serving, lunch, medium grain white rice, minced, olive oil, Omi Hopper, oregano leaves, rice cook, rinsed, salt, sauté, shredded mexican cheese, skinless chicken breast, sliced into thin strips, taco seasoning, white onion

serving icon Servings
4 Servings
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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