Pressure-Cooker Red Pepper Chicken
TOTAL TIME: Prep: 15 min. Cook: 15 min.
YIELD: 4 servings.
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth—and it would also make a great filling for tacos or burritos. —Piper Spiwak, Vienna, Virginia
Ingredients
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4 boneless skinless chicken breast halves (4 ounces each)
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1 can (15 ounces) no-salt-added black beans, rinsed and drained
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1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
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1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
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1 large onion, chopped
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1/2 cup water
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Pepper to taste
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Hot cooked rice
Directions
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1.
Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
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2.
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken.
Nutrition Facts
1 chicken breast half with 1 cup bean mixture: 288 calories, 3g fat (1g saturated fat), 63mg cholesterol, 657mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
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