1 teaspoon Mexican oregano, regular oregano may be substituted
16 ounces salsa verde (recipe mentions Vegan Pozole, but I've used Herdez)
rice - last time I cooked 2 cups of dried rice in instapot and only needed about 2/3, so next time I'd try making 1.5 cups of dried rice
one 15.5-ounce can black beans, drained and rinsed (last time I cooked 1 cup of dried black beans in the instant pot and it was the perfect amount)
2 tablespoons lime juice, or to taste
2 to 4 tablespoons fresh cilantro, finely minced; or to taste
salt and pepper, optional and to taste
Optional
one can of corn kernels
one poblano or other pepper, chopped into bite-sized pieces
one spicy jalapeno chopped into quarter rounds
Instructions
To a large skillet or pot, add the olive oil, onion, and saute over medium high heat for 3-4 minutes, or until onion is beginning to soften.
Add the chicken and cook until done, about 5 minutes. Stir and flip frequently to ensure even cooking
Add the garlic, evenly sprinkle the cumin, Mexican oregano, jalapeno, and cook for about 1 minute, or until fragrant; stir nearly continuously.
Add the salsa verde, rice, black beans, poblano, corn and stir to combine. (We add the poblano late so it adds some crunch)
Add the lime juice, cilantro, optional salt and pepper, stir to combine, and taste. If necessary, add additional salt, pepper, cumin, lime juice, etc.as desired. Serve immediately.