Chile Verde Chicken Rice Bowls- Instant Pot

about 2lbs frozen chicken tenders*

1 teaspoon cumin

1 teaspoon kosher salt

16 ounces salsa verde (TJ's Green Chile Verde is my fave)

Place all the ingredients in your Instant Pot

Set instant pot to MANUAL for 15 minutes.

When the timer goes off, quick release the pressure and shred the chicken with 2 forks.

Serve over rice. (TJ's frozen brown rice is great if your in a hurry)

Toppings:

CHEESE shredded

Sour Cream

Avocado

*If using chicken breast or larger pieces of chicken add a few minutes cooking time.

Bon Appetit,
Helen

Mexican Rice

I wouldn’t consider myself an overly enthusiastic lover of Mexican food, but the number of times that lonestar taqueria appears on my bank statement each month and the many combinations of beans, cheese, tortillas, and vegetables that regularly grace my dinner table would prove me wrong.

This rice is one of the staples in my Mexican food repertoire. I always make it to serve with enchiladas, since all that sauce is just begging to be sopped up by something. You could also serve it alongside tacos or inside one of those huge southwestern burritos. Possibilities are endless here, people.

Mexican Rice (from allrecipes.com)



½ small white or yellow onion, finely diced
About 1 tsp. oil (one turn of the pan)
3 oz. canned diced tomatoes
2/3 cup uncooked long grain rice
1 ½ cups water
½ tsp. chili powder
½ tsp. cumin
1 tsp. salt

1) In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.

2) Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water.

3) Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is done and liquid is absorbed.