I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. This recipe gave me the opportunity to marry my love of Mexican and creamy risotto—no muss, no fuss. —Sharon Marx, Grand Blanc, Michigan
Ingredients
- 1 tablespoon olive oil
- 1/2 large sweet orange pepper, chopped
- 1 jalapeno pepper, seeded and minced, optional
- 1-1/2 cups uncooked arborio rice
- 2-1/2 cups reduced-sodium chicken broth
- 1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups shredded Manchego cheese
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
Directions
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1Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add orange pepper and, if desired, jalapeno; cook and stir until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and tomatoes.
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2Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, Manchego cheese, corn and cilantro; heat through. Garnish with additional cilantro if desired.
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