Description
Yellow rice with chicken, tomatoes, peppers and peas made in your Instant Pot or Crockpot.
Ingredients
Scale
- 2 tsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cups chicken broth
- 1 bay leaf
- 1 (6.9 oz) box Zatarain's yellow rice
- 6 chicken tenderloins (or 1 pound chicken thighs or breasts cut into 1 inch cubes)
- 1/8 tsp smoked paprika
- 1/8 tsp turmeric
- 1/8 tsp garlic powder
- 1/8 tsp cumin
- 1/8 tsp black pepper
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 cup frozen peas
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 3 minutes. Add in the bell pepper and saute for 2 more minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the bay leaf. Sprinkle in the Zatarain’s rice and seasoning. Place the chicken tenderloins evenly into the pot. Sprinkle the chicken with the paprika, turmeric, garlic powder, cumin and pepper. Dump the tomatoes on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the peas. Let sit for 5 minutes on the keep warm setting. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and saute for 3 minutes. Add in the bell pepper and saute for 2 more minutes. Transfer to the slow cooker.
- Stir in the broth, bay leaf, Zatarain’s rice and seasoning, chicken tenderloins, paprika, turmeric, garlic powder, cumin, pepper and tomatoes.
- Cover and cook on high for 2 hours or on low for 4 hours.
- Discard the bay leaf. Stir in the peas. Let sit for 5 minutes on the warm setting. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot