Meal Prep Instant Pot Mexican Rice
This Instant Pot Mexican Rice is like a big one pot chicken burrito bowl filled with all your favourite tex mex toppings - and it's perfect to take for lunch in some meal prep bowls!
Servings: 6 servings
- 1 tbsp olive oil
- 2 medium-sized chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp homemade taco seasoning (or chili powder)
- 1/2 tsp salt
- 1 can black beans, drained
- 1 cup frozen corn
- 1 (425mL) jar salsa
- 2 1/2 cups chicken broth
- 1 1/2 cups white rice
- 1 each red, green and yellow bell pepper, diced
- 1 jalapeno pepper, sliced
- 1 avocado, sliced (optional)
Add olive oil, chicken, onion, garlic, taco seasoning, salt, black beans, corn, salsa, broth and rice to the Instant Pot in that order. Cook on high pressure for 4 minutes - Instant Pot will take 15-20 minutes to come to pressure then pressure cook the 4 min.
Do a quick release of the pressure and stir in bell peppers; let sit for 5 minutes with the lid on to steam the peppers.
Divide among meal prep bowls and top with jalapeno and avocado. Serve and enjoy!
Calories: 378kcal | Carbohydrates: 41g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 1233mg | Potassium: 800mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2350IU | Vitamin C: 184mg | Calcium: 70mg | Iron: 3.1mg