Mexican Chicken and Rice


  • 2 lbs. boneless skinless chicken breast halves
  • 1 1/2 tsp. each ground cumin and chipotle chili pepper
  • 1 1/2 cups uncooked long grain rice
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 can (14 1/2 oz.) diced tomatoes, undrained
  • 1 can (4 oz.) chopped green chilies, undrained
  • 3 cups chicken broth
  • 16 oz. La Morenita™ Queso Quesadilla cheese, shredded and divided (4 cups)
  • Toppings: cubed avocado, fresh cilantro, chopped green onions and sour cream


  • Serving Size: 8
  • Cook time: 20 Minutes
  1. Layer the chicken, cumin, chipotle chili pepper, rice, black beans, tomatoes, green chilies and chicken broth in the Instant Pot®.
  2.  Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 10 minutes.
  3.  Select ‘Cancel’ setting. Allow pressure to naturally release for 5 minutes when cooking is complete. Quick release any remaining pressure, as directed by the manufacturer.
  4.  Insert a thermometer into chicken to read at least 165°F. Transfer chicken to a cutting board; shred meat. Return chicken to rice mixture. Gradually stir in 3 cups queso quesadilla until melted. Serve with toppings and remaining queso quesadilla.