This is an instant pot recipe, but it can be done in a pot on the stove.
- 1 pound ground chicken (you could use any ground meat)
- olive oil to coat the pan
- onion, chopped
- 1 cup cooked red beans
- 1 tsp chopped garlic
- 1 tsp ground pepper
- salt to taste (I usually leave out the salt)
- 1 tbsp Tex Mex spice
- 1 can of diced tomatoes
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 cup water
- 1 1/2 cups rice
Heat the oil on saute and coat the bottom of the pan. Add the ground chicken and cook until brown. Add the onions and garlic and stir until the onions are translucent. Add the spices, broth, tomato paste, diced tomatoes, red beans, water and the rice.
In the instant pot cook on manual for 25 minutes then NPR. On the stove bring to a boil then bring down to a simmer and cook covered until the rice is cooked.
Serve with shredded nacho cheese on top and a salad or other green vegetable.
The spices are approximate, I normally add to taste so keep that in mind. You could also add hot pepper to make it more spicy.