Multicooker Ranch Chicken Taco Rice
Mealtime prep just got a whole lot easier and tastier. This multicooker favorite combines juicy chicken thighs, creamy beans, fluffy rice and zesty spices, elevated with savory Ranch flavor.
Ingredients(7)
chicken broth
1 ⅓ cups
uncooked long grain brown rice
1 cup
boneless, skinless chicken thighs (about 1½ pounds)
6
1 (1 oz.) packet
pinto or black beans, rinsed and drained
1 (14-oz.) can
Grated Mexican cheese, fresh lime wedges, tortilla chips, avocado, sour cream, diced tomatoes, salsa, sliced jalapenos, and fresh cilantro for serving (optional)
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
In the bowl of an multicooker, add the chicken broth and stir in the rice. Lay chicken on top of the rice in a single layer.
- 2
Sprinkle the Hidden Valley® Rancho Taco Premium Recipe Mix onto the chicken and pour in the drained beans. Cover and secure the lid.
- 3
Seal the valve and manually cook (pressure cook) for 22 minutes on high pressure. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting.
- 4
Stir the chicken into the rice and mix everything well. Divide between bowls and serve with your choice of cheese, lime wedges, tortilla chips, avocado, sour cream, salsa, tomatoes, sliced jalapeños and cilantro. Drizzle with Hidden Valley® Southwest Chipotle Topping & Dressing.
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