Pressure-Cooker Chicken, Black Bean and Rice Burrito Bowls

cookfasteatwell.com

jbbentz

1 tablespoon olive oil

1 small onion, diced

2 clove garlic minced or put through a garlic press

1.5 teaspoon chili powder (I used Penzey's Regular Chili Powder)

.5 tsp cumin

.5 tsp black garlic powder

½ teaspoon Kosher salt

¼ tsp black pepper

¼ cup white wine

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 (15.5 ounce) can black beans, rinsed (preferably low or no salt added)

1 cup long grain white rice uncooked

1 cup salsa (I used Chi-Chi's Thick and Chunky Medium Salsa)

1tsp chipotle hot sauce

2 cups OR 1 (14.5 ounce) can chicken broth (preferably low or no sodium)

¼ cup chopped cilantro for serving, optional

¼ cup grated Cheddar cheese for serving, optional

Note: Ingredients may have been altered from the original.

Directions at cookfasteatwell.com

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