Instant Pot Latin Chicken and Rice
This Instant Pot Latin Chicken and Rice is a one-pot wonder! Pair with a tangy hot sauce for one delicious gluten free meal!
Servings: 6 servings
- 1.5 lbs bone-in skin-on chicken thighs cut into 1" cubes
- 2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon corainder
- 1/2 teaspoon cumin
- 2 teaspoons sea salt
- 1/2 medium white onion
- 1/4 cup fresh cilantro
- 4 cloves garlic
- 1 medium bell pepper 1/2 green, 1/2 red
- 4 medium green onions
- 1 medium roma tomato diced
- 1 10 oz bag frozen peas and carrots
- 3 cups long grain white rice
- 3 cups chicken broth
Combine the onion, green onion, bell pepper, cilantro, and garlic in a food processor and pulse until minced, set aside.
Push the saute button on the Instant Pot and drizzle in the oil. Once hot add the chicken to the pot and cook 2-3 minutes per side until golden. Add in the spices, stir to combine.
Add the minced vegetables to the pot with the chicken and stir to combine. Let cook 1-2 minutes. Pour in the peas and carrots, tomato, rice, and broth. Stir.
Turn the Instant Pot off to clear off the saute setting, cover then push the rice button. Make sure the venting seal is closed. Once the time is up let the pressure come down for 10 minutes. Uncover and fluff with a fork.
Serve with hot sauce.
How to Make this recipe 21 Day Fix Compliant
For starters, you'll have to swap the rice for brown rice to be 21 Day Fix approved, which is easy enough.
Full recipe: 4 green, 6 red, 14 yellow, 6 tsps.
Per serving: 2/3 green, 1 red, 2 1/3 yellow, 1 tsp.
Serving: 1serving | Calories: 641kcal | Carbohydrates: 84g | Protein: 25g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1326mg | Potassium: 600mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5402IU | Vitamin C: 43mg | Calcium: 65mg | Iron: 3mg