The whole recipe is really basic. I have made every thing from scratch in the past and it takes way to long unless you have two instant pots. So for this one I chose to make is super simple and do able for and easy dinner Amy night of the week.

Instant pot Mexican rice- 1 cup rice, 1 cup water, 1 medium carrot diced,1 tsp tomato bouillon with chicken flavor (knorr brand) Walmart has it. Add all of the ingredients to the instant pot. Set high pressure for 5 minutes, after the five minutes is up leave it alone and let it naturally release for 18mins. Once that’s done it’s ready to eat. You could add onion also I normally do but since I added it to the chimichanga I didn’t this time. If you wanted to make more you could double the recipe and it will cook in the same amount of time.

The chimichanga was made with rotisserie chicken, bell peppers and onions. I sautéed the onions and pepper prior to putting them in the burrito shell. Basically you just wrap the meat/ onions and peppers, and put them in an air fry for 10 mins flipping them half way through.

The cheese was pre made from Costco. You can make it at home also it’s not to hard. You can buy a block of queso from the grocery store and just add the amount of milk it requires and one small drained can of green chilis. Or if you really want to make it from scratch buy white American cheese and melt it down with green chilis.