colleenmomof2
Well-known member
This was tasty but (maybe) too much rice - we used 1 pound of thigh meat. I did not add cheese. We ate chicken with appropriate amount of salsa rice and then I froze remaining rice left without chicken to add to upcoming burritos. Colleen
I haven't tried but believe that you can cook on stove 20-25 minutes once combined. Place a lid on top, reduce to simmer and cook until tender. You may need to add an extra 1/2 cup of water or stock to allow for escaping steam.
My IP Chicken Salsa Rice
* Spray
* 1/2 medium onion, chopped
* 1/2 red pepper, chopped
* 1 small garlic clove, grated
* 1-2 pounds boneless, skinless, chicken thighs, cut in pieces
* 1 tsp Low Sodium Taco Seasoning (or your favorite spices - cumin, chili powder, cayenne)
* 1/2 tsp Garlic salt
* 2 cups long grain white rice, rinsed well (uncooked)
* 2 cups reduced sodium chicken or vegetable broth
* 1 16oz jar salsa
* 15 oz. can black beans, rinsed and drained
* 1 can (8-3/4 ounces) whole kernel corn, drained OR 1 cup frozen
* juice from half a lime
* cilantro chopped
* 1.5 cups of cheese on top (cheddar, Mexican, colby jack, pepper jack)
Garnishes: sour cream, guacamole, salsa, jalapeños
1. Rinse rice with water in a mesh strainer until the water runs clear.
2. Set the Instant Pot {6 Quart} to Saute setting and let it get hot.
3. Saute onion and until cook until translucent, about 2 min, during the last minute add in garlic and red pepper.
4. Add chicken. Sprinkle on seasonings. Lightly brown.
5. Add in rice and saute for 1 to 2 minutes, stirring to coat rice.
6. Stir in chicken stock.
7. Add Salsa to the center of the pot but DO NOT STIR to prevent tomatoes from burning on bottom of pot.
8. Lock the lid in place, set manual high pressure to 10 minutes. Seal steam valve.
9. Once the time is up, allow 5 minutes NPR before removing lid. Release any remaining pressure after the 5-minute NPR has completed.
10. Add lime juice and cilantro top top. GENTLY FLUFF THE RICE WITH A FORK - DO NOT STIR or will be gummy.
11. Sprinkle cheese on top and serve with garnishes.
I haven't tried but believe that you can cook on stove 20-25 minutes once combined. Place a lid on top, reduce to simmer and cook until tender. You may need to add an extra 1/2 cup of water or stock to allow for escaping steam.
My IP Chicken Salsa Rice
* Spray
* 1/2 medium onion, chopped
* 1/2 red pepper, chopped
* 1 small garlic clove, grated
* 1-2 pounds boneless, skinless, chicken thighs, cut in pieces
* 1 tsp Low Sodium Taco Seasoning (or your favorite spices - cumin, chili powder, cayenne)
* 1/2 tsp Garlic salt
* 2 cups long grain white rice, rinsed well (uncooked)
* 2 cups reduced sodium chicken or vegetable broth
* 1 16oz jar salsa
* 15 oz. can black beans, rinsed and drained
* 1 can (8-3/4 ounces) whole kernel corn, drained OR 1 cup frozen
* juice from half a lime
* cilantro chopped
* 1.5 cups of cheese on top (cheddar, Mexican, colby jack, pepper jack)
Garnishes: sour cream, guacamole, salsa, jalapeños
1. Rinse rice with water in a mesh strainer until the water runs clear.
2. Set the Instant Pot {6 Quart} to Saute setting and let it get hot.
3. Saute onion and until cook until translucent, about 2 min, during the last minute add in garlic and red pepper.
4. Add chicken. Sprinkle on seasonings. Lightly brown.
5. Add in rice and saute for 1 to 2 minutes, stirring to coat rice.
6. Stir in chicken stock.
7. Add Salsa to the center of the pot but DO NOT STIR to prevent tomatoes from burning on bottom of pot.
8. Lock the lid in place, set manual high pressure to 10 minutes. Seal steam valve.
9. Once the time is up, allow 5 minutes NPR before removing lid. Release any remaining pressure after the 5-minute NPR has completed.
10. Add lime juice and cilantro top top. GENTLY FLUFF THE RICE WITH A FORK - DO NOT STIR or will be gummy.
11. Sprinkle cheese on top and serve with garnishes.