1 lb. Chicken tenderloins (fresh or frozen)
1 tsp. Dried Cilantro (or one bunch fresh)
1 package Taco Bell mild taco seasoning
2 cups Jasmine rice
3 cups water
1 tsp. EVOO (olive oil)
(Toppings of choice. We used corn, black beans, spinach, salsa, cheese and sour cream)
Place EVOO then chicken in Instant Pot.
Turn on sauté and cook until pink is gone.
Add package of seasoning mix and stir together scraping the bottom.
Turn off and add rice and water. Stir.
Use rice button on pot (12 minutes).
Use slow or natural release-either will work.
Add juice of 1 squeezed lime and tsp. Cilantro (or to taste). Mix well.
We served over Spinach leaves.
Topped with corn, black beans, salsa, sour cream and shredded cheese blend.