Instant Pot® Mexican Chicken And Rice Bowls Recipe
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Beans, corn, and zesty tomatoes add mexican flair to this easy, one-pot, chicken and rice dinner that goes from instant pot to table in under an hour.
4.4
10 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
25minsCook
55m.total
15m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot® Mexican Chicken And Rice Bowls Recipe
- As required Olive oil
- 1/4 inch Pound boneless, skinless chicken breasts, cut into 1 s
- 0.13 cup Chicken Broth
- 1/4 can Corn, Drained
- 1/4 can Black Beans, Rinsed And Drained
- 1/4 can Diced tomatoes and green chilies, undrained
- 1/4 cup Rice, rinsed until the water runs clear
- 0.13 teaspoon Seasoning Salt
- 0.13 teaspoon Chili powder
- 0.06 teaspoon Garlic powder
- 1 tablespoon Shredded mexican cheese blend, or to taste
Nutrition
value
value
220
calories per serving
2 g Fat9 g Protein40 g Carbs1 g FiberOther
Current Totals
- Fat2g
- Protein9g
- Carbs40g
- Fiber1g
MacroNutrients
- Carbs40g
- Protein9g
- Fiber1g
Fats
- Fat2g
Vitamins & Minerals
- Calcium13mg
- Iron2mg
- Vitamin A2mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B92mcg
- Vitamin B120mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium37mg
- Manganese< 1mg
- Phosphorus107mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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