Recipe Library
Pressure-Cooker Chicken & Rice (Arroz con Pollo)
Tender chicken thighs simmer with brown rice, red peppers, and onions in a fragrant tomato broth until every grain drinks up the spices. Sweet peas fold in at the end, bringing bright bursts of freshness to each comforting bite.
- Total
- 1 hr
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
Nutrition per Serving
- Calories
- 557
- Protein
- 36g
- Carbs
- 51g
- Fat
- 23g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 643mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 cup long-grain brown rice
- 3/4 cup low-sodium chicken broth
- 1/2 cup no-salt-added tomato sauce
- 1 cup frozen green peas
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 4 lime wedges for serving
Instructions
- 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.