Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Chicken and Rice Burrito Bowls (Instant Pot)
Ingredients
- 1 ½ tbsp cooking oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 cup low-sodium chicken broth, divided
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16 oz) jar salsa
- 1 cup long-grain white rice
- ½ cup shredded sharp cheddar cheese
- ¼ cup coarsely chopped fresh cilantro
Directions
- Add the oil to the pot, turn on sauté setting, heat until the oil is shimmering.
- Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes
- Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds
- Add ¼ cup of broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits and simmer for 1 minute.
- Season the chicken with salt and pepper.
- Add the chicken, beans, corn, salsa, and stir to combine.
- Sprinkle the rice on top and pour the remaining ¾ cup broth on top of the rice, but do not stir.
- Using the manual setting, set the pressure to HIGH for 10 minutes.
- When cooking is complete do a quick release of the pressure
- Gently stir everything together.
- Divide between bowls and top with the cheese and cilantro.
Notes:
- I use chicken breast in place of chicken thighs.
- I use brown rice in place of white rice.
- I use homemade chicken stock (recipe provided previously)
Source: https://www.thekitchn.com/recipe-instant-pot-weeknight-chicken-and-rice-burrito-bowls-248311
