Pressure Cooker Salsa Lime Chicken And Rice
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Recipe Summary Pressure Cooker Salsa Lime Chicken And Rice
Easy ingredients, inexpensive, and family friendly. Get home from work and have dinner from frozen to ready in 30 minutes!Ingredients | Kambrook Rice Cooker Instructions2 frozen skinless, boneless chicken breasts, or more to taste½ cup medium salsa½ cup tomato sauce¼ cup lime juice3 tablespoons olive oil1 teaspoon salt½ teaspoon garlic salt½ teaspoon ground black pepper½ cup shredded Mexican cheese blend, or to taste1 cup uncooked jasmine rice1 cup water, or as neededDirectionsCombine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.If you don't like it spicy, just use mild salsa or a can of diced tomatoes.I only did 2 chicken breasts but you can add 2 more to the same amount of liquid. If using thawed chicken breasts, cook for less time.If the rice is undercooked, pressure cook for additional time and add more water if needed.Info | Kambrook Rice Cooker Instructionsprep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
TAG : Pressure Cooker Salsa Lime Chicken And RiceMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,