Chicken Burrito Bowls

Ingredients:

• 2.5 lbs Chicken Breasts Boneless/Skinless (cut into 2 inch chunks)
• 12 oz Jasmine Rice rinsed well
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 cup Yellow/Brown Onion chopped
• 1 large Red Pepper chopped
• 3 cloves Fresh Garlic minced
• 2.5 cups Chicken Stock/Broth
• 16 oz Corn Kernels frozen, fresh or canned
• 15 oz Black Beans (drain liquid from can)
• 1 pkt Taco Seasoning (Mild or Spicy)
• 1/4 cup Fresh Cilantro Leaves chopped
• 15 oz Diced Tomatoes
• 15 oz Rotel Diced Tomatoes, Mexican Flavor
• 1 large Lime
• 2 tsp Sea Salt
• 1 tsp True Lime Garlic Cilantro

Instructions:

1. Rinse rice well and set aside.
2. To Instant Pot or pressure cooker cooking pot, ad in olive oil, chopped onions, red pepper and minced garlic.
   Stir to combine.
3. Pour chicken broth over vegetables.
4. Place chicken into pot in an even layer.Evenly layer in chicken chunks, corn, black beans, taco seasoning, True Lime Garlic Cilantro, lime Juice, salt.
5. Add corn and black beans.
   
6. Sprinkle taco seasoning, True Lime Garlic Cilantro and salt into pot.
7. Squeeze in lime juice.
8. Sprinkle rice evenly into cooking pot
9. Lastly, pour in Rotel and diced tomatoes to make an even layer.
10. Lock on lid and close pressure valve. Cook at high pressure (most pots default to high pressure) for 2 minutes.
11. When beep sounds, wait 10 minutes and then release the rest of the pressure.
12. Open pot, add cilantro and stir to combine.
13. Garnish with Grated Cheese, Sour Cream, Fresh Cilantro and a Lime Wedge. Serve with Tortilla Chips, if desired.