Tex Mex Chicken And Rice Jo Joanna Cismaru
A flavorful, quick and easy Tex-Mex chicken and rice dish cooked in a pressure cooker, locking in spices and juices perfectly for a delicious and satisfying meal.
Ingredients
Main ingredients
- 2 tablespoons olive oil divided; split for browning and sautéing
- 1.5 pounds chicken thighs cut into bite-sized pieces
- 2 tablespoons Tex Mex seasoning choose your favorite brand or mix your own
- 2 tablespoons unsalted butter for rich sauté base
- 1 large onion chopped fine
- 2 bell peppers one red, one green chopped
- 4 cloves garlic minced
- 15 ounces fire roasted tomatoes canned
- 15 ounces black beans drained and rinsed
- 8 ounces corn canned or frozen, drained if canned
- 1 teaspoon chili powder for extra spice layers
- 1 teaspoon ground cumin for extra spice layers
- 2.5 cups chicken broth low or no sodium
- 1 cup long grain rice like Jasmine or Basmati
- 1.5 cups shredded Monterey Jack cheese to melt on top
- 2 tablespoons fresh cilantro chopped
- lime wedges for serving
Instructions
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in your big skillet or pressure cooker pot. Toss in the chicken and sprinkle Tex Mex seasoning around. Cook until brown and just cooked, like 5 to 7 minutes. You’ll smell that seasoning waking up, which is always a good sign.
- Pull the chicken out and set it aside for a moment. Now add the buttery goodness plus the last tablespoon olive oil to your pot. Toss in chopped onion and bell peppers. Sauté 'em for about 5 minutes until they get soft and sweet.
- Throw in minced garlic and stir around for just a minute till it smells amazing and fresh. Garlic burns fast so keep an eye on it.
- Now add fire roasted tomatoes, black beans, and corn. Stir everything, cook another 3-4 minutes to coax out those deep Tex Mex flavors before stuff hits the pressure cooker mode.
- Put the chicken right back in that pot with the veggies and beans mixture. Stir to mix 'em all good. Then pour in chicken broth, sprinkle chili powder and cumin, stir again.
- Seal up your pressure cooker lid. Set it to cook at high pressure for 10 minutes. When it’s done, let it do a natural release for about 10 minutes. Then do a quick release to let out any leftover steam. Open it slow and carefully, then sprinkle shredded Monterey Jack cheese and chopped cilantro on top. Squeeze lime wedges all over before you dig in. Heck, you’re ready!
Notes
Store leftovers in an airtight container and refrigerate within 3 days. Freeze for up to 2 months. Reheat gently with a splash of broth or water to preserve texture and flavor.