Spanish Rice In The Pressure Cooker Recipes

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INSTANT POT® SPANISH CHICKEN AND RICE



Instant Pot® Spanish Chicken and Rice image

This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 ½ pounds bone-in, skin-on chicken thighs
1 pinch salt, or more to taste
2 tablespoons olive oil
1 red bell pepper, diced
½ onion, sliced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon dried oregano
½ teaspoon ground white pepper
1 pinch red pepper flakes
1 pound tomatoes, diced
1 ½ cups chicken broth
1 cup long-grain rice
1 cup frozen peas, partially thawed

Steps:

  • Rub each chicken thigh down with salt.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
  • Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
  • Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
  • Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

Nutrition Facts : Calories 334 calories, Carbohydrate 21.4 g, Cholesterol 72.2 mg, Fat 17 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 4 g, Sodium 1020.2 mg, Sugar 5.4 g

RICE COOKER SPANISH RICE



Rice Cooker Spanish Rice image

This is a great, easy way to make a delicious side dish when cooking Mexican for dinner. My kids really love it, too. Substitutions for spices and vegetables are fine -- add the tastes that your family likes most. You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main dish. Try adding chopped green chile peppers. Tastes great with the Enchilada II recipe.

Provided by suept

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 35m

Yield 8

Number Of Ingredients 12

1 (14.5 ounce) can diced tomatoes
2 cups uncooked white rice
1 cup tomato sauce
1 cup chicken broth
1 cup canned corn, drained
½ cup crumbled cooked bacon
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped black olives
⅓ cup salsa
2 teaspoons chili powder
1 teaspoon cumin

Steps:

  • Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 47.6 g, Cholesterol 8.4 mg, Fat 6.9 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 693 mg, Sugar 4.5 g

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