This simple and delicious Mexican chicken and rice dish is made in an Instant Pot with a fluffy blend of Carolina® Long Grain & Jasmine Rice.
Cook rice blend according to package directions; let cool slightly.
Add chicken, chicken broth, onion, garlic, oil, chipotles in adobo, cumin, paprika, salt and pepper to the Instant Pot cooker. Lock the lid. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
When pressure cooking is complete, Quick Release the pressure.
With the lid off, select Sauté and set to Medium temperature. Bring to boil.
Stir in rice and mixed vegetables. Cook for 5 to 8 minutes or until rice and vegetables are heated through. Garnish with parsley and serve with lime wedges if desired.
This easy and incredibly flavorful recipe is exactly what you need for a quick and hassle-free dinner using quality ingredients.
Chicken and rice meals are perfect and an excellent go-to combination because they keep well. Save a few chicken breasts or thighs in the freezer and always keep your favorite variety of Carolina® Rice on hand.
Another trick to getting dinner on the table faster is by working smarter not harder. Use your kitchen gadgets to your advantage like an Instant Pot. Try this Arroz con Atun for another helpful recipe to keep on hand.
Need a few tips to spice up your average chicken and rice dinner? Using this blend of seasonings you most likely have on your shelf, you can turn your simple dinner into something spectacular.
Start with boneless skinless chicken thighs, while chicken breasts can work as well, thighs tend to have a bit more flavor naturally. Toss that with chicken broth, onion, garlic, oil, chipotles in adobo, cumin, paprika, salt and pepper and let your Instant pot do the heavy lifting for you!
Not sure what to do with those leftover chipotles in adobo? Make them into delicious Chicken Tinga Tacos, Tuna Chipotle Meatballs in Rice in an Air Fryer, or vegetarian Chipotle Mushroom Burrito Bowl.
Substitute tomato juice or water for chicken broth if preferred.