Street tacos

INGREDIENTS

• 6 Small Corn Tortillas
• 3 Grilled Chicken Breasts, shredded (we LOVE Tyson?s grilled and ready chicken!)
• 1 Tablespoon Olive oil
• 1 teaspoon Cumin
• 1 1/2 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Roma Tomatoes (diced)
• 1/2 Yellow Onion (diced)
• 1/2 Cup Cilantro (chopped)
• 1/4 Cup Feta Cheese
• 1 Lime
• Ranch Dressing for topping

INSTRUCTIONS

1. In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
2. In a separate bowl, gently toss together chopped onion, diced tomatoes, and cilantro.
3. To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and feta cheese.
4. Squeeze lime juice over taco and top with ranch dressing if desired.
5. Serve and enjoy!

Six sisters

Spanish Rice

nstant Pot Spanish Rice

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Here's a super fast and easy Instant Pot Spanish Rice that can be made in a jiffy in your Pressure Cooker.  Make any night ... a tasty Mexican Dinner night!

Course: Side Dish

Cuisine: Mexican

Author: Chuck Underwood

Ingredients

• 1/2 small Onion
• 1/2 small Red Bell Pepper
• 1 1/2 cups White Rice
• 2 cups chicken or beef Broth low sodium
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1 cup Salsa

Instructions

1. Chop 1/2 small Onion and 1/2 Red Bell Pepper and add to your IP
2. Add just enough chicken/beef Broth to bottom of pan to prevent sticking and using the SAUTE mode, LESS setting.... sauté the veggies until soft.  

   (Use the + or - buttons to adjust the heat settings, LESS, NORMAL, MORE)
3. Add 2 cups of Broth and the spices and stir to combine. 
4. Rinse your rice well until the water runs clear, than add to your IP.  

   Stir to combine. 
5. Add 1 cup of your favorite Salsa to the center of the pot and DO NOT STIR.  

   Tomatoes scorch easily and we want to prevent them from sitting on the bottom or sides of the pot. 
6. Attach lid, make sure vent is turned to SEALING, and cook on MANUAL mode, LOW PRESSURE, for 10 minutes. 
7. Allow to depressurize before removing lid.
8. Fluff rice with fork and serve. 

Instant pot love!!

I got my instant pot about 2 weeks ago and I didn't open the box for a gew days.  I was scared to death.  Quick release?  Natural release?  Lots and lots of buttons.

I finally took the plunge and decided to try a quick and easy recipe:  boiled eggs.  You can't screw that up too much, right?!?

They turned out great!  Wahoo!  I had 18 eggs perfectly boiled and they were super easy to peel.

Since that day, I have made soups, chicken enchilada filling, Spanish rice, pot roast/carrots/potatoes.  They have all turned out great.  There is a little trial and error, but overall a great experience.

Note to you all...?  Get an instant pot. Check Amazon for deals.