Instant Cilantro Lime Rice {+ Burrito Bowl Idea}

🧂 Ingredients

• 2 cups jasmine rice, rinsed and drained
• 2 cups water
• 1 tsp olive oil
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tbsp lime juice
• 1/2 tsp kosher salt
• 1.5 oz packet taco seasoning
• 2 lbs chicken breast, sliced lengthwise or pounded thin
• 2 tbsp olive oil, divided
• 1 medium green bell pepper, julienned
• 1 medium red onion, julienned
• 1 tsp kosher salt
• 15 oz can black beans, warmed
• 1 cup corn, warmed
• 8 oz sour cream

Instructions

• 1 Pour in the jasmine rice, water, and olive oil into your Instant Pot. Stir to
  combine and seal the lid.
• 2 Pressure cook on high pressure for 3 minutes. After the 3 minutes is up, allow
  to naturally release for 7 minutes. After 7 minutes, open the vent to release
  any additional pressure.
• 3 Turn off your Instant Pot and fluff the rice.
• 4 Transfer the rice to a large bowl and fold in the cilantro, lime juice, and
  salt. Set aside until ready to serve.
• 5 Rub half of the taco seasoning on both sides of the chicken breasts.
• 6 In a large pan or skillet, heat half of the olive oil over medium heat until
  shimmering. Add in the chicken breasts and cook until crisp and golden brown,
  about 3-4 minutes per side. Remove from the pan, set aside on a plate, and tent
  with foil.
• 7 Add the remaining olive oil to the pan. Once heated, add the bell peppers and
  onion. Stir frequently until softened but still slightly crunchy, about 2-3
  minutes. Season with salt, toss, and remove from heat.
• 8 Slice the chicken breast and place on top of a bed of rice. Surround with bell
  pepper and onion mixture, back beans, and corn. Top with a dollop of sour cream
  and garnish with chopped cilantro. Serve immediately.

Nutrition Info