PC Chicken Enchiladas + Mexican Rice Bowls

Ingrédients

Chicken Enchiladas

1½ pounds boneless, skinless chicken breasts

Optional additions: 1 ear of corn, 1 can of beans,

2 teaspoon kosher salt

2 teaspoon ground cumin

1 (8-ounce) can tomato sauce

1/2 cup water or chicken broth

4 garlic clove, minced

1 tablespoon taco seasoning

½ tablespoon canned chipotle peppers in adobo sauce

¾ cup shredded pepper Jack or cheddar cheese

Mexican Rice

1 cup dried brown rice

(Cook with broth for extra flavor)

1 bay leaf

1 teaspoon olive oil

½ medium onion, finely diced

2 medium plum tomatoes, small dice (or 1/2 cup tomato juice)

1 jalapeno, seeds and membrane removed, minced

2 garlic cloves, minced

2 tablespoons tomato paste

(Deglaze with tequila for extra flavor)

½ teaspoon cumin

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

Freshly ground black pepper, to taste

Tajin

Top with lime juice and cilantro

Instructions

Start the Rice

Cook the rice as per package instructions - 2:1 ratio of water to rice. Add some healthy pinches of kosher salt and a bay leaf. Simmer covered for 45 minutes. While the rice is cooking, prep veggies and aromatics for the rice then get started on the chicken

Chicken

Season the chicken with 1 teaspoon salt and 1 teaspoon cumin. Place in the pressure cooker. In a medium bowl, combine the tomato sauce with the remaining salt and cumin, the garlic, chipotle peppers, and taco seasoning and mix well. Pour over the chicken and any vegetable/legume additions.

Lock the lid in place. Cook on manual (high) pressure for 8 minutes. Let pressure release naturally.

Remove the chicken to a plate. Turn the Instant Pot to saute and bring the cooking liquid to a simmer. Let simmer until the liquid thickens and reduces by roughly half, about 5 minutes, stirring periodically. Shred the chicken, either with two forks on the plate then add back to the sauce.

If eating right away, add the cheese, cover, and cook on high until the sauce is hot and the cheese melts, about 20 minutes

If meal prepping, skip adding the cheese to the chicken in the slow cooker. Divide the chicken and rice among 4 airtight containers, add the cheese on top (it will melt once you reheat), and store

Finish the Rice

Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes (or tomato juice) and jalapeno and sauté until just tender, about 2-3 minutes. Add garlic and sauté for another minute.

Add the tomato (or harissa) paste, cumin, paprika, cayenne, tajin salt and pepper. Stir to evenly coat the vegetables. Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side and more tajin