Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1 cup chopped red bell pepper
1 cup chopped onion
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon salt
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 cup long-grain brown rice
¾ cup low-sodium chicken broth
½ cup no-salt-added tomato sauce
1 cup frozen green peas
¼ cup chopped fresh cilantro
¼ cup sour cream
4 lime wedges for serving
Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Add bell pepper, onion, chili powder, cumin, oregano and salt. Cook, stirring often, until the vegetables have softened, about 5 minutes. Turn off the heat. Stir in chicken, rice, broth and tomato sauce. Close and lock the lid. Cook at high pressure for 35 minutes.
Release the pressure. Stir in peas, replace the cover and let stand for 5 minutes.
Serve topped with cilantro and sour cream, with a lime wedge.
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add bell pepper, onion, chili powder, cumin, oregano, salt and chicken. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your pressure cooker and proceed with the recipe.
557 calories;23 g fat(6 g sat); 6 g fiber; 51 g carbohydrates; 36 g protein; 67 mcg folate; 109 mg cholesterol; 6 g sugars; 0 g added sugars; 2,957 IU vitamin A; 62 mg vitamin C; 70 mg calcium; 4 mg iron; 643 mg sodium; 732 mg potassium
Vitamin C (103% daily value), Vitamin A (59% dv), Iron (22% dv)