Description
Multi Cooker Mexican Chicken and Rice is a bold and satisfying one-pot meal made with tender chicken, seasoned rice, and vibrant spices. This easy multi cooker Mexican chicken and rice recipe delivers a flavorful, family-friendly dinner with minimal prep and cleanup.
Ingredients
- 1–1.5 lbs (500g–700g) chicken breasts or chicken thighs
- 1 cup long grain rice, rinsed
- 2 cups chicken broth
- 1 can (400g) diced tomatoes with green chilies
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1–2 tablespoons lime juice
- Fresh cilantro for garnish
- Optional: shredded cheese and sour cream for serving
Instructions
- Set the multi cooker to sauté mode and heat olive oil.
- Add chopped onion and cook until softened.
- Stir in garlic and cook until fragrant.
- Add chicken and lightly sear on both sides.
- Sprinkle in cumin, chili powder, paprika, oregano, salt, and pepper.
- Stir in rinsed rice, diced tomatoes with green chilies, and chicken broth.
- Add corn and black beans, mixing gently.
- Close the lid and cook on high pressure for 10 minutes.
- Allow natural pressure release for 10 minutes, then release remaining pressure.
- Open the lid, shred or slice the chicken if desired, and stir well.
- Finish with lime juice and garnish with fresh cilantro.
- Serve with optional shredded cheese and sour cream.
Notes
Rinse rice thoroughly to prevent excess starch and mushy texture.For brown rice, increase cooking time and liquid slightly.Add jalapeños or hot sauce for extra heat.Use rotisserie chicken by adding it after pressure cooking.Add a splash of broth when reheating to keep rice moist.
