Salsa chicken with rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6.0 thigh, bone and skin removed Chicken Thigh1.0 tsp Salt0.5 tsp Chili powder1.0 tbsp Coconut Oil1.0 medium (2-1/2" dia) Onions, raw1.0 serving 1 Med. Green Bell Pepper1.0 cup Brown Rice, long grain1.0 cup Chicken stock, home-prepared1.0 cup Salsa0.5 cup Kraft Shredded 2% Mexican Four Cheese blend
Brown chicken seasoned with salt and chili powder in coconut oil, set aside. In pressure cooker Add chopped veggies, saute for till onion get soft. Add rice and stir to coat. Add stock and chicken. Spoon homemade salsa on top of each piece of chicken. Cook on high for 5 minutes. Quick release method. Sprinkle with cheese, cover for another 5 to let cheese melt.
Serving Size: 8 1.5 cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user WELLSRUS.
Serving Size: 8 1.5 cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user WELLSRUS.
Nutritional Info Amount Per Serving
- Calories: 152.6
- Total Fat: 5.7 g
- Cholesterol: 47.6 mg
- Sodium: 581.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.5 g
- Protein: 14.0 g