Caribbean Breeze Chicken & Rice Bowl

Ingredients

• 1.5 lbs Boneless skinless chicken thighs
• 3 tbsp Salted Perfection Key West Select Blend
• 1 cup Brown rice, rinsed well
• 1.25 cups Water or chicken broth
• 1 can (15 oz) Black beans, drained and rinsed
• 1 cup Corn kernels (frozen or canned)
• 1 can (4 oz) Diced green chilis
• 2 tbsp Olive oil
• 1/2 cup Fresh cilantro, chopped

Instructions

1. Rub the chicken thighs generously with 1 tablespoon of the Salted Perfection Key West Select Blend.
2. Set your Instant Pot to Sauté mode. Add the olive oil. Once hot, sear the chicken for about 2-3 minutes per side just to get some color. You aren't cooking it through yet. Remove the chicken and set aside.
3. Pour the water (or broth) into the pot. Use a wooden spoon to scrape up every bit of those browned bits from the bottom. This prevents the 'burn' error and adds major flavor.
4. Stir in the rinsed brown rice, black beans, corn, diced green chilis, and the remaining 2 tablespoons of Salted Perfection Key West Select Blend. Mix it well.
5. Place the seared chicken thighs directly on top of the rice mixture. Do not stir them in.
6. Lock the lid. Set the valve to Sealing. Cook on High Pressure for 22 minutes.
7. When the timer beeps, let the pot sit for a Natural Release for 10 minutes, then quick-release any remaining pressure.
8. Open the lid. Remove the chicken and shred it with two forks. Stir the rice (it should be fluffy and tender), then fold the shredded chicken back in.
9. Top with fresh cilantro and serve immediately. DUNZO!