Tex-Mex Chicken and Rice Casserole
This hearty Tex-Mex casserole combines tender chicken with flavorful rice and a spicy, smoky tomato sauce, all cooked quickly in a pressure cooker for a delicious weeknight dinner.
Ingredients
Main ingredients
- 1 medium onion diced
- 6.9 ounce chicken flavored rice & vermicelli
- 2 cups chicken broth
- 1.75 cups water
- 2 boneless, skinless chicken breasts cubed
- 15 ounce fire-roasted diced tomatoes 1 can
- 4.5 ounce chopped green chiles 1 can
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 0.25 teaspoon cayenne pepper
- Mexican blend shredded cheese for sprinkling on top
- cooking oil for sautéing onion
Instructions
Instructions
- Sauté the diced onion in your pressure cooker on the sauté setting until translucent and fragrant.
- Add the cubed chicken breasts and cook until slightly browned on edges, sealing in juices before pressure cooking.
- In a bowl, stir together chicken flavored rice & vermicelli, chicken broth, water, fire-roasted diced tomatoes, chopped green chiles, ground cumin, chili powder, and cayenne pepper until evenly mixed.
- Add the cooked onion and chicken into the rice and tomato mixture and stir to blend flavors.
- Pour the mixture into a greased casserole dish if baking, or directly into the pressure cooker pot to cook all in one vessel. Seal the lid tightly with the sealing ring in place.
- Lock the lid, ensure the float valve is down, and set the pressure cooker to high pressure for 10 minutes.
- When the timer finishes, perform a quick release by turning the float valve to vent. Open the lid, sprinkle Mexican blend shredded cheese on top, and let it sit for a few minutes to melt.
- Serve warm and enjoy your tender Tex-Mex Chicken and Rice Casserole.
Notes
Use pre-diced onions or pre-mixed Tex-Mex seasoning blends for faster prep. Skip browning chicken if short on time. Store leftovers in airtight containers in refrigerator for 3-4 days or freeze for up to 3 months.