Servings: 8

1/2 red onion, diced ½ red onion, diced
1 red bell pepper, diced 1 red bell pepper, diced
1 jalapeño, minced 1 jalapeño, minced
1 cup dry long-grain white rice, basmati or jasmine 1 cup dry long-grain white rice, basmati or jasmine
2 tablespoons chili powder 2 tablespoons chili powder
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon cumin 1 teaspoon cumin
1/2 teaspoon oregano ½ teaspoon oregano
1/2 teaspoon sea salt ½ teaspoon sea salt
1 cup corn kernels, frozen 1 cup corn kernels, frozen
14oz can black beans, strained and rinsed 14oz can black beans, strained and rinsed
450g shredded chicken ( 6 cups or 3 chicken breasts) 450g shredded chicken ( 6 cups or 3 chicken breasts)
3 1/2 cups chicken broth 3 ½ cups chicken broth
1 tablespoon olive oil 1 tablespoon olive oil
2 tablespoons tomato paste 2 tablespoons tomato paste
150 grams Monterey Jack or Havarti cheese, grated 150 grams Monterey Jack or Havarti cheese, grated
Cilantro, to serve Cilantro, to serve
Green onion, to serve Green onion, to serve

Instant Pot DIRECTIONS: subheading: Instant Pot DIRECTIONS:
Mix all dry ingredients (minus rice) + add a green pepper. (Mix everything but the broth and tomato paste liquid and the rice.)
Pour mixture into IP then pour rice on top. Add the liquid (tomato paste, oil, and broth mix) and lightly mash the rice down so it is covered in the liquid. 10 min in high. Quick release.
Serve with shredded cheese.

OVEN DIRECTIONS:  OVEN DIRECTIONS:
Preheat oven to 400°F. (If you don’t have cooked chicken, bake the chicken breasts in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.)  Preheat oven to 400°F. (If you don’t have cooked chicken, bake the chicken breasts in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.)
In a large 2 or 3-quart baking dish, add onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano and salt and stir to combine.  In a large 2 or 3-quart baking dish, add onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano and salt and stir to combine.
In a seperate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.  In a seperate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.
Transfer broth mixture to the baking dish and stir to combine with the rice mixture.  Transfer broth mixture to the baking dish and stir to combine with the rice mixture.
Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.  Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.
Cover the baking dish with aluminum foil and then transfer to the oven to bake for 50 minutes.  Cover the baking dish with aluminum foil and then transfer to the oven to bake for 50 minutes.
Once complete, remove baking dish from the oven, remove alumnimum foil, and sprinkle with grated cheese.  Once complete, remove baking dish from the oven, remove alumnimum foil, and sprinkle with grated cheese.
Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.  Return the baking dish to the oven for a final 5 to 10 minutes until cheese has melted and is slightly golden.
Remove form the oven, allow to cool slightly, and serve with a sprinkle of fresh coriander and spring onion as desired.  Remove form the oven, allow to cool slightly, and serve with a sprinkle of fresh coriander and spring onion as desired.