For this southwest chicken and rice, we've used a base of greens (just whatever greens you love and have on hand), white or cauliflower rice and the chicken mixture with some extra saucy goodness spooned on top. We added some healthy fats with a little avocado and sprinkled chopped green onion on there.
Make the taco seasoning by combining all of the seasoning ingredients in a small bowl or jar and mixing well. Chop bell peppers, onion and garlic as noted.
Next, pour the chicken stock and coconut milk around the ingredients in the instant pot. Cook on the manual setting for 20 minutes with a quick release once it is finished. You can use a Crockpot and cook on low for 8 hours or high for 4 hours.
While the chicken is cooking prepare your white or cauliflower rice.
Once the chicken is done, shred the chicken in the instant pot with two forks.
To serve, add some greens to a bowl, then layer on the white or cauliflower rice and top with southwest chicken. Ladle some of the sauce from the instant pot over each serving. Garnish with avocado and green onion.