Easy Cooking, Great Results
INGREDIENTS
- 3/4 Cup Della Basmati & Wild Rice
- 1 medium onion, diced
- 3 jalapeños, stem and seeds removed, diced
- 2 cups low-sodium chicken broth
- 2 pcs raw boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (10 oz) can of diced tomatoes with green chilis
- 1/2 cup frozen yellow corn kernels
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- salt & pepper, to taste
- 2-3 raw strips of bacon, diced
- 3 oz cream cheese, softened
- toppings: shredded cheese, extra bacon bits, cilantro
Step 1
- Prep the vegetables.
Step 2
- Put onions, jalapeños, chicken, chicken broth, Della Basmati & Wild Rice, tomatoes with green chilis, corn, chili powder, cumin, oregano, salt, and pepper into the Instant Pot. Mix everything well, so the chicken and rice is covered in broth. Close the lid.
- Set the Instant Pot to cook on Hi Pressure for 10 minutes.
Step 3
- While the pot is cooking, cut up some bacon into tiny pieces and cook them until they’re crispy in a big frying pan. Keep some of the crispy bacon to use later.
Step 4
- Serve with Della Brown Basmati Rice. Enjoy!
Step 5
- Finally, sprinkle some cheddar cheese and cilantro on top. Enjoy!