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Chicken fajita rice

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Ingredients

  • 1 1 1 lb boneless skinless chicken breast cut into bite sized pieces
  • 1 1 1 tbsp butter/oil
  • 1 1/3 1 1/3 1/3 cup long grain rice rinsed
  • 1 1/3 1 1/3 1/3 cup chicken broth/stock
  • 1 1 1 medium green pepper chopped
  • 1 1 1 medium red pepper chopped
  • 1 1 1 small onion
  • 1 1 1 pkg Fajita seasoning
  • 1 1 can 1 small can chopped green chilies
  • 1/4 1/4 1/4 cup sour cream
  • 1 1 1 cup shredded monterey jack chees

Details

Preparation

Step 1

Turn IP onto saute. When hot add butter/oil and chicken. Cook until chicken turns white.
Turn IP off and add rice, broth, peppers, onion, chilies, and seasoning. Don't stir everything together but use the back side of a spoon to push down any rice sticking out of the liquid.
Close IP lid and set to seal. Cook on manual high pressure for 4 minutes.
When Timer is up, allow for a 5 minute natural pressure release.
After 5 minutes, release any remaining pressure. Add in sour cream and stir well.
Top with shredded cheese and place lid back on pot for around 5 minutes (to melt the cheese).
Top with desired toppings such as tomatoes, sour cream, avocado, etc.

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