Chipotle Chicken Black Beans and Rice

We all have crazy busy lives these days. We work 40+ hours a week, run kids to baseball/softball, swim lessons, try to get our own workouts in, and on top of all that have to get dinner ready in a reasonable amount of time. Enter the return of the pressure cooker. This thing is the most amazing time saver and a new home staple. Here is a recipe that is super quick and it serves 6, so this could be tonight’s dinner and tomorrow’s lunch (depending on the size of your family or appetite). Ingredients

• 1 pound Boneless Skinless Chicken Breasts or thighs, cut into bite sized pieces

• 1 small onion chopped

• 4 cups diced tomatoes in juice

• 1 tbsp chipotle peppers in adobo pureed

• ½ cup filtered water

• 1 cup Jasmine Rice uncooked

• 1/2 lime, juiced

• 2 tsp sea salt

• ½ tsp finely ground black pepper

• 2 tbsp butter ghee or coconut oil

• 1 can organic black beans drained & rinse

Instructions

• In your pressure cooker combine chicken, onion, tomatoes with juice, peppers, water, lime juice, rice, salt, pepper and butter.

• Cook under pressure for 6 minutes, following with quick depressurization.

• Once depressurized, open and add black beans. Stir to combine, season with additional salt & pepper, to taste.

• Serve with a garnish guacamole for a complete meal!

  Credit: healthstartsinthekitchen.com