Chicken Enchilada Rice Bowl in the Quick Cooker
Party in a bowl!
Cut one onion into chunks.
1
Add chunked onion, 1.5 lb chicken breasts, can of enchilada sauce & 1 Tbsp Southwestern Seasoning to Quick Cooker.
2
Add 1.5 cups of rice & 2 cups of chicken broth to Ceramic Pot. Cover with Silicone Lid.
3
Add Ceramic Pot on trivet above chicken in Quick Cooker.
4
Close the lid. Set to Poultry Setting.
5
While chicken & rice cooks, rinse black beans in Measuring Colander.
6
After time is up, release the pressure.
7
Remove the Ceramic Pot from the Quick Cooker. Use the Citrus Press to squeeze into the rice the juice of half a lime.
8
Using the Herb Mill, sprinkle shredded cilantro into the rice & stir.
9
Shred the chicken using the Salad Choppers.
10
Serve up the rice, black beans, corn and chicken in the Large Glazed Entertaining Bowl.
11
Dig in! Top with cheese, sour cream, salsa & guacamole!
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