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Instant Pot Mexican Chicken and Rice Bowls
Ingredients
  • olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ cup chicken broth
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup rice, rinsed until the water runs clear
  • ½ teaspoon seasoning salt
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 4 tablespoons shredded Mexican cheese blend, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste
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