Mexican-Style Chicken and Rice

Mexican-Style Chicken and Rice

4 large boneless, skinless, chicken breasts, seasoned to taste with kosher salt and freshly ground black pepper
1-2 Tbs. vegetable oil
1 yellow onion, diced
2 jalapenos, seeds and membranes removed, minced
1 Tbs. cumin
1 Tbs. chili powder
4 cloves garlic, minced
3 cups chicken or vegetable broth
2 cups long-grain white rice
14.5 oz can petite diced tomatoes and green chilis (with lime, if possible – some markets don’t sell)
15.5 oz can pinto beans, drained and rinsed (or substitute 1 ½ – 2 cups pinto beans cooked fresh in your pressure cooker)
1/4 cup minced fresh cilantro

Heat a bit of oil in the pressure cooker pot, set on browning setting. When oil is hot, add chicken, cooking batches, browning breasts on both sides. When breasts are nicely browned, remove from pot and set aside on a plate.  Add the onions, jalapenos, cumin, and chili powder to pot; cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the broth and deglaze the pot by scraping up any browned bits on the bottom of the pot.  Stir rice into the pressure cooker. Arrange the browned chicken breasts on top of the rice and press lightly to partially submerge. Sprinkle the tomatoes over the chicken (do not stir). Lock the lid in place and choose high pressure, setting timer for 8 minutes. When timer goes, off, use natural pressure release for 8 minutes, then do a quick release with the remaining pressure in the pot. Carefully remove the lid and transfer chicken to a cutting board; tent chicken loosely with foil. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 15 minutes, then quick release if there is any remaining pressure. Carefully remove the lid, transferring chicken to a cutting board; tent loosely with foil. Stir in the beans and cilantro into the rice and season with salt and pepper to taste; transfer rice to a serving platter; slice chicken and arrange over the rice, sprinkling dish with more cilantro, if preferred.

Now You’re Cookin’,
Chef Alli

2 thoughts on “Mexican-Style Chicken and Rice

  1. Are there directions for an electric pressure cooker and a stovetop one? It seems to be a little confusing at the end.

  2. Chef Ali………….Since I don’t have a pressure cooker and didn’t win won last night, do you have a recipe that I could use without one?

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