Mexican Chicken and Rice is incredible!  It has the best mesquite BBQ flavor, which is slightly sweet and smoky, and it pairs perfectly with Instant Pot Mexican Rice.  Both the chicken and rice are pretty simple to assemble so this is a great go-to meal for any day of the week!

The Mexican Chicken recipe can be found here.

The Instant Pot Mexican Rice recipe can be found here.

Start by placing the (thawed) boneless skinless chicken breasts in a large Ziploc bag.  Then pour the entire bottle of Lowry’s marinade into the bag and toss to coat.  Make sure the bag is completely seals and place in the fridge to marinate for at least 30 minutes, but ideally up to 2 hours.

Once the chicken has finished marinating, heat a skillet or grill pan over medium-low heat.  Add the chicken and cook on each side for 7-8 minutes, or until the internal temperature reaches 165 degrees.  You want to cook the chicken low and slow, so it doesn’t burn!  If you notice the chicken starting to burn after 7-8 minutes of cooking on each side, you can place the chicken in a 300-degree oven for 10-15 minutes to finish cooking.

While the chicken is cooking, make the Instant Pot Mexican Rice.  Add oil to the Instant Pot and press the sauté setting.  Once warm, add the rice and cook until it starts to turn brown, stirring occasionally.

Slowly pour in the water – make sure to pour slow as you don’t want to burn yourself with the steam that will rise!

Then add the tomato sauce, chili powder, chicken bouillon, and minced garlic.  Stir to mix together.

Lock the lid and cook on manual / high pressure for 4 minutes.  Please note, the Instant Pot will take 5-10 minutes to preheat before starting to cook the rice, so make sure to factor that time in.

Once the timer has ended, naturally release pressure for 10 minutes.  Then quick release the rest of the pressure until the pin drops.  Remove the lid and stir to fluff the rice.  Let the rice sit for about 5 minutes before serving.

Add a heaping spoonful or 2…or 3…to a plate.  Place a piece of chicken on top.  The dish is perfect this way…BUT…you don’t want to miss out on this next part 🙂

Drizzle some warmed queso cheese on top of the chicken.  I like to use store-bought white queso cheese, but you can use any queso of your liking.  Then sprinkle with some chopped tomatoes to add a little bit of fresh flavor.  O-M-G this is delicious!

Make sure to place the extra queso on the table so you can drizzle more as needed.  It’s great on both the chicken and rice.

The Instant Pot Mexican Rice works well as a base for many other dishes – it’s very diverse!

The Mexican Chicken recipe can be found here.

The Instant Pot Mexican Rice recipe can be found here.

Happy Cooking!

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