Ingredients:

  • chicken thighs
  • salsa
  • lime juice
  • cumin
  • chili powder
  • garlic powder
  • 1 tbsp olive oil
  • rice
  • chicken broth
  • drained black beans
  • frozen corn

Instructions:

  1. Place chicken thighs in your pot. Mix salsa, lime juice, cumin, chili powder, and garlic powder in a bowl, then pour it over the meat.
  2. Set your slow cooker to low for 6 hours or your Instant Pot to high pressure for 15 minutes (followed by a 10-minute natural release).
  3. Heat 1 tbsp olive oil in a saucepan over medium heat. Add rice and stir 2 mins until it smells nutty and looks golden.
  4. Pour in chicken broth. Bring to a boil, then cover and lower heat. Cook 40 mins until the liquid is fully absorbed.
  5. Stir the drained black beans and frozen corn into the rice during the last 2 mins of steaming.
  6. Move meat to a platter. Use two forks to pull it apart. Return the shreds to the pot and toss for 2 mins until the sauce clings to every piece.
  7. Dice your avocado and chop the cilantro.
  8. Scoop rice into containers. Top with shredded meat, beans, corn, and a squeeze of lime.