Taco Rice

Featured in the Honolulu Star-Advertiser on October 3, 2018.

Taco Rice


Taco Rice

  • Non-stick cooking spray
  • 1 1/2 cups low-sodium chicken broth, divided
  • 1 pound boneless skinless chicken breasts
  • 1 (1-ounce) packet taco seasoning
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup canned corn
  • 1 1/2 cups salsa
  • 1 1/4 cups white rice, rinsed and drained
  • Optional toppings: shredded cheese, Chinese parsley, sliced avocado, chopped green onions, sour cream


Spray bottom of 6-quart multi-cooker pot with non-stick cooking spray. Add 1/2 cup chicken broth and chicken. Sprinkle chicken with taco seasoning. Then add black beans, corn, salsa, rice and remaining 1 cup chicken broth. Be sure the rice is fully submerged in the liquid.

Secure lid and close sealing valve. Adjust manual setting to high pressure for 8 minutes. Allow pressure to naturally release for 12 minutes, then turn to quick release following manufacturer's instructions.

When depressurized, turn off, remove lid, and gently fluff rice with a fork. Do not stir.

Place lid back on for 5 more minutes to allow rice to rest.

Remove and shred chicken breasts.

Add a scoop of rice mixture to a bowl. Top with some chicken and other toppings. Serve with tortillas, if desired.

Serves 6.

Approximate Nutrient Analysis per serving (without optional toppings):
390 calories, 4.5 g fat, 0.5 g saturated fat, 55 mg cholesterol, 1150 mg sodium, 58 g carbohydrate, 3 g fiber, 7 g sugar, 26 g protein


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