Chicken & Rice Burrito Bowls
Ingredients
1 1/2 Tablespoons Vegetable oil
1 Medium Yellow Onion chopped
2-3 Cloves of Garlic
1 Tablespoon Chili Powder
1 1/2 teaspoons ground Cumin
1 Can low sodium Chicken Broth divided
1 1/2 lbs. Boneless Skinless chicken Thighs cut into 1 inch pieces
Salt & Pepper
1 15oz can Black Beans, drained and rinsed
1 Cup frozen Corn Kernels
1 16oz jar Salsa
1 Cup Long Grain White Rice
Sharp Cheddar Cheese and Fresh Cilantro for Garnish
Instructions
• Add oil to Pressure Cooker set on Brown/Saute
• Add onions and garlic and cook about 4 minutes, stirring occasionally.
• Stir in Chili Powder and Cumin and stir well
• After about 1 minute add 1/4 cup of Chicken Broth
• After gently stiring the bottom of the pot add the chicken which has been cut into 1 inch size pieces and seasoned with salt and pepper. Also add the beans, corn, salsa. Stir to combine
• Sprinkle rice over top. DO NOT STIR
• Add remaining Chicken broth and cook on high pressure for 10 minutes.
• Do a quick release and a gentle stir
• Serve in bowls with cheese and cilantro
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