Ingredients

• 1 1/2 cups medium-grain rice, such as Calrose
• 3 cups chicken broth
• 1 4-ounce can diced green chiles with liquid
• 1 small onion, chopped
• 1 lb boneless skinless chicken breast, cut into 1/2-inch chuncks
• 1 tsp salt
• 1 tbsp cumin, ground
• 1/4 tsp cayenne pepper
• 1 tsp chili powder
• 6 flour tortillas
• 1 cup sour cream
• 2 tbs fresh cilantro, chopped
• 1 t

Instructions

1. Place the rice, chicken broth, chiles in the inner pot and stir.
2. Add the onion, chicken then the seasonings, lightly stir, then cover and press the white rice button.
3. Wait 25 minutes then loosely wrap the four tortillas in a paper towel and place them in the steam tray and place in cooker.
4. Combine the sour cream, cilantro and chives in a small bowl.
5. When the cooker is finished carefully remove the steam tray and check the chicken with tip of a knife to determine that the chicken is cooked through and no pink remains.
6. Serve by spooning mixture into the tortillas and topping with sour cream and cheese before serving.