All the best flavors of cheesy chicken enchiladas are packed into loaded rice bowls that come together in 30 minutes.
Ingredients
1 medium red onion
2 cloves garlic
1 (15-ounce) can black beans
2 pounds boneless skinless chicken breasts
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable or canola oil
1 (4-ounce) can diced green chiles
1 (15-ounce) can red or green enchilada sauce
1 cup uncooked long-grain white rice
3/4 cup low-sodium chicken broth
1/4 cup fresh cilantro leaves and tender stems
1 medium lime
2 cups shredded Mexican cheese blend, divided
Instructions
Dice 1 medium red onion and mince 2 garlic cloves. Drain and rinse 1 can black beans. Cut 2 pounds chicken breasts into 1-inch pieces. Season the chicken all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons vegetable or canola oil in a 6-quart or larger electric pressure cooker or Instant Pot with the Sauté function. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Turn the pressure cooker off.
Add the chicken, black beans, 1 can diced green chiles (do not drain), and 1 can enchilada sauce, and stir to combine. Sprinkle 1 cup white rice over the top. Pour 3/4 cup chicken broth over the rice, but do not stir.
Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It will take about 18 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup cilantro leaves and cut 1 medium lime into wedges.
When the cook time is up, quick release the pressure. Add 1 1/2 cups of the shredded Mexican cheese and gently stir to combine. Divide between bowls and top with the remaining 1/2 cup shredded Mexican cheese, cilantro, and a lime wedge.
