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Prep Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchopped red bell pepper1cupchopped onion1tablespoonchili powder1teaspoonground cumin1teaspoondried oregano¾teaspoonsalt1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1cuplong-grain brown rice¾cuplow-sodium chicken broth½cupno-salt-added tomato sauce1cupfrozen green peas¼cupchopped fresh cilantro¼cupsour cream4lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupchopped red bell pepper
1cupchopped onion
1tablespoonchili powder
1teaspoonground cumin
1teaspoondried oregano
¾teaspoonsalt
1poundboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1cuplong-grain brown rice
¾cuplow-sodium chicken broth
½cupno-salt-added tomato sauce
1cupfrozen green peas
¼cupchopped fresh cilantro
¼cupsour cream
4lime wedges for serving
DirectionsHeat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Add bell pepper, onion, chili powder, cumin, oregano and salt. Cook, stirring often, until the vegetables have softened, about 5 minutes. Turn off the heat. Stir in chicken, rice, broth and tomato sauce. Close and lock the lid. Cook at high pressure for 35 minutes.Release the pressure. Stir in peas, replace the cover and let stand for 5 minutes.Serve topped with cilantro and sour cream, with a lime wedge.TipsEquipment: Electric pressure cooker (multicooker)Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add bell pepper, onion, chili powder, cumin, oregano, salt and chicken. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your pressure cooker and proceed with the recipe.Originally appeared: EatingWell.com, June 2017
Directions
Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Add bell pepper, onion, chili powder, cumin, oregano and salt. Cook, stirring often, until the vegetables have softened, about 5 minutes. Turn off the heat. Stir in chicken, rice, broth and tomato sauce. Close and lock the lid. Cook at high pressure for 35 minutes.Release the pressure. Stir in peas, replace the cover and let stand for 5 minutes.Serve topped with cilantro and sour cream, with a lime wedge.TipsEquipment: Electric pressure cooker (multicooker)Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add bell pepper, onion, chili powder, cumin, oregano, salt and chicken. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your pressure cooker and proceed with the recipe.
Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Add bell pepper, onion, chili powder, cumin, oregano and salt. Cook, stirring often, until the vegetables have softened, about 5 minutes. Turn off the heat. Stir in chicken, rice, broth and tomato sauce. Close and lock the lid. Cook at high pressure for 35 minutes.
Release the pressure. Stir in peas, replace the cover and let stand for 5 minutes.
Serve topped with cilantro and sour cream, with a lime wedge.
Tips
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add bell pepper, onion, chili powder, cumin, oregano, salt and chicken. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your pressure cooker and proceed with the recipe.
Originally appeared: EatingWell.com, June 2017
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Nutrition Facts(per serving)557Calories23gFat51gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
