A flavorful Mexican-inspired dish featuring spiced chicken, fragrant basmati rice, seasoned corn, and a tangy yogurt sauce, perfect for lunch or dinner.
1. Marinate the cubed chicken breast with 1 teaspoon of garlic powder, smoked paprika, cumin powder, coriander powder, a pinch of sugar, salt and pepper to taste, 1 tablespoon of taco seasoning, and 2 tablespoons of oil for 30 minutes.
2. Fry the marinated chicken in a pan until done, keeping some of the juices.
3. Add the can of washed and drained black beans and 2 tablespoons of lemon juice to the chicken, then turn off the heat.
4. In an instant pot on sauté mode, melt 2 tablespoons of butter and 1 tablespoon of oil.
5. Add 1.5 cups of basmati rice and stir until toasted.
6. Add salt, pepper, 1 chicken stock cube, and 2 cups of water.
7. Set the instant pot to pressure cook for 5 minutes, then release pressure after 10 minutes.
8. Pour 2 tablespoons of lemon juice and 2 tablespoons of chopped cilantro over the rice and mix.
9. For the corn, mix 2 cups of canned corn, 1/2 cup of sour cream, 1/2 cup of mayonnaise, 1.5 tablespoons of taco seasoning, 1 teaspoon of garlic powder, 1/2 cup of chopped cucumber, 2 tablespoons of chopped cilantro and spring onion, and 1/2 cup of crumbled feta cheese.
10. For the sauce, mix 1/2 cup of greek yogurt, 1 tablespoon of hot sauce, and 1 tablespoon of pickle juice.
11. Serve the chicken, rice, corn, and sauce separately or layer them in a dish.
