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Mexican Chicken & Wild Rice by Pressure
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Mexican Chicken & Wild Rice by Pressure

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp butter
4 frozen skinless boneless chicken breasts
1 - 2 Tbsp dehydrated onions
Salt & pepper to taste
2 stalk s celery, diced
1 large or 2 smaller carrots, sliced
3/4 cup organic wild rice mix
2 cups boiling water
2 chicken bouillon cubes
1 can (7 oz.) fire roasted diced green chilies
1 can (4 oz.) sliced mushrooms, drained
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Let's Make It
1
In electric pressure cooker inner pan, set on brown or saute, melt butter, to which you add your seasoned, frozen chicken breasts and lightly brown for a few minutes on each side. While that is cooking, slice and dice your celery and carrots and set aside. Remove your browned chicken breasts, leaving in the butter and chicken juices and set aside.
2
To the inner bowl you browned your chicken breasts in, add the wild rice mix, the celery and carrots, the boiling water to which you added the bouillon cubes and stirred till dissolved. Stir all to even out mixture. Place the chicken breasts on top of the rice and veggie mixture, and pressure cook for 10 minutes on rice setting.
3
Quick release pressure, open lid, place chilies on chicken and rice, on top of that add drained mushrooms. Replace lid, and pressure cook again for 10 minutes again using rice setting. When the cycle has finished, quickly release pressure, open, stir mixture and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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