Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Press the "Sauté" button on the Instant Pot and add the olive oil. Once hot, add the onion and red bell pepper and sauté until softened, about 3 minutes.
2. Add the garlic, cumin, smoked paprika, oregano, salt, and black pepper and sauté for another minute.
3. Add the rice, chicken broth, and diced tomatoes to the Instant Pot and stir to combine.
4. Add the chicken to the Instant Pot and stir to combine.
5. Close the Instant Pot lid and set the valve to "Sealing." Press the "Manual" button and set the time to 8 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
7. Stir in the frozen peas and cilantro.
8. Serve with lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes
5. Temperature:
Instant Pot pressure cooking setting
Serving size:
4-6 servings
Nutritional information:
Calories: 330
Fat: 6g
Carbohydrates: 38g
Protein: 29g
Sodium: 980mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken thighs can be used instead of chicken breasts.
- Frozen corn can be used instead of frozen peas.
Variations:
- Add diced carrots or celery for extra vegetables.
- Use diced tomatoes with green chilies for a spicier version.
- Add a can of black beans for extra protein and fiber.
Tips and tricks:
- Make sure to rinse the rice before adding it to the Instant Pot to remove excess starch.
- Use a natural release for 10 minutes to prevent the rice from becoming mushy.
- Use leftover cooked chicken instead of raw chicken to save time.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Chopped fresh cilantro or diced avocado.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Black bean salad
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
- If the rice is too wet, remove the lid and let it sit for a few minutes to allow the excess liquid to evaporate.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Arroz con Pollo is a traditional Latin American dish that combines chicken and rice with a variety of spices and vegetables.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve with a side of black beans and a cold beer.
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Region: Spanish