RACHEL'S INSTANT POT MEXICAN RICE ENJOY DAN:

            RACHEL’S INSTANT POT MEXICAN RICE by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-tablespoon olive oil

1-pound lean ground chicken or turkey

1 onion, diced

1 teaspoon sea salt

1-cup long grain brown rice

2-bell peppers, 1-red 1- green, cut into 3/4-inch wide stripes

1-(15 Oz) can black beans, drained and rinsed

1-(15 Oz) can pinto beans, drained and rinsed

1-(3 Oz) can green chilies, sliced

1-cup corn kernels

1-(16 Oz) jar chunky medium salsa

2 tablespoon chili powder

1-tablespoon EACH cumin, and garlic powder

1/2-teaspoon EACH oregano and paprika

1-cup shredded Mexican blend cheese, divided

DIRECTIONS:

1.   Turn Instant Pot to Saute: add oil, and when sizzling.

2.   Add ground chicken, onion and salt.

3.   Cook and stir, breaking up ground chicken, until meat is no longer pink

4.   About 7 minutes.

5.   Add brown rice and next 12 ingredients, stir to combine.

6.   Cover and seal Instant Pot on high pressure (manual) for 20 minutes.

7.   Allow pressure to release naturally for 20 minutes.

8.   Then release any remaining pressure.

9.   Remove lid and stir, taste and adjust seasoning.

10  Stir in 1/2-cup of shredded cheese.

11  Then sprinkle remaining cheese over the top.

12  Let rest 10 additional minutes to allow cheese to melt, and liquid to absorb.

13  Serve with your favorite toppings, cilantro, avocado, Tortillas chips Mexican sour cream, plan Greek yogurt and scallion.

ENJOY DAN:                                                                            BON-APPETTITE!!