Mix all the spices in a bowl.

Place the chicken in an instant pot

and season with the spices.

Add chicken or vegetable stock and

cook on high pressure for eight minutes.

Once cooked, shred the chicken

using two forks. Place a portion of

the shredded chicken onto each mini corn tortilla and roll them up tightly to form taquitos.

Heat a pan with a little oil over

medium-high heat. Carefully place the taquitos seam side down into the pan. Fry until they’re golden brown and crispy on all sides, turning as needed.

Combine all ingredients in a large

bowl. Toss well to combine.

Combine all ingredients in a bowl. Mix until well combined.

Combine all ingredients. Mix well.

Place rice, salt, pepper, and cumin

into a saucepan. Toast the rice for two to three minutes.

Stir in the tomato sauce and cook

for two to three minutes.

Add the chicken or vegetable stock

and bring to a boil.

Reduce heat, cover, and simmer for

about 15–20 minutes or until the rice is cooked.

Stir in the frozen peas and cook for

an additional five minutes until the peas are heated through.

Serve the taquitos with Mexican

rice, salad, and condiments on the

side.