Ingredients

The following ingredients have 4 Servings
  • 2.5 lbs Chicken Breasts Boneless/Skinless ((cut into 2 inch chunks))
  • 12 oz Jasmine Rice (rinsed well)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 cup Yellow/Brown Onion (chopped)
  • 1 large Red Pepper (chopped)
  • 3 cloves Fresh Garlic (minced)
  • 2.5 cups Chicken Stock/Broth
  • 16 oz Corn Kernels (frozen, fresh or canned)
  • 15 oz Black Beans ((drain liquid from can))
  • 1 pkt Taco Seasoning ((Mild or Spicy))
  • 1/4 cup Fresh Cilantro Leaves (chopped)
  • 15 oz Diced Tomatoes w/Juice
  • 15 oz Rotel Diced Tomatoes, Mexican Flavor
  • 1 large Lime
  • 2 tsp Sea Salt
  • 1 tsp True Lime Garlic Cilantro

Instruction

  • Rinse rice well and set aside.
  • To Instant Pot or pressure cooker cooking pot, ad in olive oil, chopped onions, red pepper and minced garlic.
  • Stir to combine.
  • Pour chicken broth over vegetables.
  • Place chicken into pot in an even layer.Evenly layer in chicken chunks, corn, black beans, taco seasoning, True Lime Garlic Cilantro, lime Juice, salt.
  • Add corn and black beans.
  • Sprinkle taco seasoning, True Lime Garlic Cilantro and salt into pot.
  • Squeeze in lime juice.
  • Sprinkle rice evenly into cooking pot
  • Lastly, pour in Rotel and diced tomatoes to make an even layer.
  • Lock on lid and close pressure valve.  Cook at high pressure (most pots default to high pressure) for 2 minutes. 
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Open pot, add cilantro and stir to combine.  
  • Garnish with Grated Cheese, Sour Cream, Fresh Cilantro and a Lime Wedge.  Serve with Tortilla Chips, if desired.