MEXICAN CHICKEN AND RICE CROCKPOT RECIPES

Steps:

• In a fine mesh strainer, rinse the rice well and drain. Set aside.
• Heat the olive oil in the Instant Pot using the Saute function. When hot, add the onion and saute, stirring often, about 3 minutes until softened.
• Add the garlic and cook, stirring, for 30 seconds. Turn off the Saute function.
• Pour the water into the Instant Pot and stir, scraping up any bits stuck to the bottom of the pot.
• Add the salt, chili powder, ground cumin, garlic powder, dried oregano, tomato sauce and rinsed rice. Stir.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook on high pressure for 4 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
• When the cook time ends, allow the pressure to release naturally for 15 minutes by leaving the Instant Pot alone. Then, carefully turn the steam release valve to the venting position to release any remaining steam. Once the pin drops down, open the Instant Pot lid.
• Stir and fluff rice and serve, with chopped fresh cilantro if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
• While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.