Instant Pot Chicken Fajita Rice

foodiesterminal.com

Brittany Kiapes

1.5 pound chicken (**skinless, boneless breasts or thighs diced into ½ inch cubes.)

1 cup long grain white rice (**rinsed very well.)

1 cup onion (**yellow onion roughly chopped.)

1 tbsp garlic (**minced)

½ cup red bell pepper (**roughly chopped)

½ cup green bell pepper (**roughly chopped)

15.25 ounce Black Beans (**432 g. Drained. Used 1 can.)

1 cup corn (**frozen or thawed or from the can drained. Read NOTES below.)

14.5 ounce canned fire roasted tomatoes (**411 g. Used 1 can.)

1.5 cups Mexican Cheese (**shredded or grated. We used store bought shredded cheese.)

1 tbsp Lime Juice (**or lemon juice.)

2 tbsp Olive Oil (**or any neutral oil. Check Notes below.)

1 tbsp Unsalted Butter

Salt (to taste) (**use according to your own personal preference.)

Liquid (you can also use chicken stock)

1 cup Water (**hot or warm.)

1 tbsp Better than Bouillon (**we used roasted chicken.)

Seasonings for chicken

½ tsp Cumin Powder

½ tsp Paprika (**not smoked)

½ tsp Red Chili Powder

salt (**a pinch.)

Seasonings for Rice

1 tsp Cumin Powder

1 tsp Red Chili Powder

1 tsp paprika (**not smoked)

1 tbsp Fajita seasoning (**we used store bought fajita seasoning.)

Optional Toppings

2 avocado

½ cup Cilantro (**roughly chopped.)

½ cup sour cream (**whisked well.)

1 Lime (**sliced into wedges.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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