You could also warm up tortillas, spoon some chicken enchilada rice inside, roll it up and eat it like a burrito too. The pressure cooker version can really help you out with respect to timing, since it shaves off 20 minutes – just enough time for you to clean up the prep, lay the table and call people for dinner.
If you like this dish, you may also like the Salsa Chicken Thighs with Rice recipe for your pressure cooker.
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I saw Meredith make this on TV. It’s good, easy and gives you the flavors of Mexican food without all of the work.
Is this recipe doable with any type of brown rice? If so, what changes are to be made? Brown rice conversions would be great with as many of your recipes as possible. It is much much healthier for diabetics.
Hi Dan. Unfortunately, this recipe can’t be made with brown rice because the cooking time for brown rice is roughly three times as long as for white rice. If you cooked the whole thing for 18 – 22 minutes (the cooking time needed for brown rice), the chicken would be terribly over-cooked. You could cook the chicken separately and add it into the rest of the ingredients at the very end if you wanted to use brown rice. If you went that route, you would need to increase the chicken stock by about ½ cup as well.
I’m one of those weird people for whom cilantro tastes like soap. The recipe otherwise looks great to me. Can you suggest an appropriate substitution for the cilantro? Please?
Hi Mo. I would substitute a lot of chopped Italian parsley.