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Instant Pot Mexican Chicken and Rice

yield: 4 total time: 40 minutes
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Ingredients

  • 1 1/4 pounds chicken breast cut into 1” cubes
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup corn thawed frozen kernel corn or drained canned corn
  • 1 cup black beans drained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3/4 cup white rice
  • 1 3/4 cups chicken broth
  • 2 tablespoons vegetable oil

Nutrition

  • Calories : 470 calories
  • Carbohydrate : 50 grams
  • Cholesterol : 90 milligrams
  • Fat : 13 grams
  • Fiber : 7 grams
  • Protein : 39 grams
  • SaturatedFat : 2 grams
  • Sodium : 990 milligrams
  • Sugar : 3 grams
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