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In , on January 15, 2017 with No Comments

Pressure Cooker Mexican Rice

For our Mexican-themed dinner the other night, I made Cheesy Chicken Enchiladas, and my oldest son asked to have a rice dish to go along side. Wanting something quick and easy, I used my Instant Pot and came up with my version of a Mexican-style rice dish.

Cooking rice in a pressure cooker is super easy, and it’s definitely how I cook rice now. No more guessing how long to cook the rice or having to keep a close eye on it. Just add the rice and liquids, add the lid, and cook. It’s that simple.




I didn’t remember to take a separate picture of just the rice, but I did get one with the entire meal plated.

Feel free to experiment with variations of spice in this dish. My husband doesn’t like super spicy things while my kids do, so this is kind of middle-of-the-road as far as the spiciness goes.

Pressure Cooker Mexican Rice

2 cups white rice (I used jasmine)

3 cups beef or chicken stock, whichever you have on hand

1 package taco seasoning

1/2 teaspoon salt, optional depending how salty your taco seasoning is

1 can diced tomatoes, including juice

1 can Rotel tomatoes, including juice

Whisk together the stock (or water if not using stock) and the taco seasoning until the seasoning is completely dissolved. Add all ingredients to the pressure cooker, and stir everything to combine.

Add the pressure cooker lid, remembering to seal the vent. Select the manual setting, and cook on high pressure for 4 minutes. When the beeper sounds, turn off the pressure cooker, and let it set for 10 minutes. After 10 minutes, do a quick release to release any remaining pressure. Serve warm.

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In , , on April 7, 2015 with No Comments

Days of Casseroles: Day 4 – Easy Shredded Chicken Mexican Lasagna

I have this huge list of different casserole recipes I’ve been wanting to try, so can you believe I’m stumped on day 4?? Well, not really. It’s just I’m refusing to go grocery shopping until I whittle away on a few things still in the freezer and cupboards. Once I get through what’s already here, I can go grocery shopping with a more focused idea of exactly what I need to get based on the recipes I’ll be making each week. I’m such a terrible grocery shopper – I buy what I see. Yes, I make a list and get what’s on it, but I always end up spending way more than I should on impulse purchases. I’m hoping this casserole-a-day experiment will help us save on our grocery bill by narrowing my shopping list down to EXACTLY what I have to have for my meals. I should have a better idea how this will work by the end of April. 🙂

For this recipe, I used what I had in my pantry. The sauce mix was an impulse buy, with me thinking I’d use the crockpot for an easy-to-fix meal. Since that didn’t happen and it’s still sitting in my cupboard, I’m using it in this recipe, although I definitely prefer to make my enchilada sauce from scratch.

 

 

Easy Shredded Chicken Mexican Lasagna

1 package flour tortilla shells
1 package Campbell’s Slow Cooker Mexican Red Chile Taco sauce***
1 1/2 pounds cooked, shredded chicken breast
1 package cream cheese, softened
1 package frozen corn, thawed
1 can diced tomatoes, drained well (I used home-canned grape tomatoes)
1 can black beans, rinsed and drained (I found a use for my home-canned black beans!)
Shredded cheddar cheese, divided
Sour cream, guacamole, chopped onions for garnish, optional

Combine the cooked chicken, cream cheese, diced tomatoes, black beans and corn in a large bowl. Mix until well combined.

Grease a 9 x 13-inch pan. Place one layer of the flour tortillas on the bottom of the baking pan. Layer half the chicken mixture on top of the tortillas. Sprinkle some cheddar cheese on top of the meat mixture. Repeat layers. Pour the Campbell’s sauce over everything. Top with remaining cheddar cheese. Cover with foil.

Bake casserole in a 350 degrees Fahrenheit oven for about 40 minutes. Uncover casserole and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Serve with sour cream, guacamole, chopped onions if desired.

***If your family loves spicy food, you’ll love Campbell’s Slow Cooker Mexican Red Chile Taco sauce. My family said it was too spicy and asked that I remake this with my homemade mole sauce, which isn’t so spicy. They did like the casserole overall, though – so fair warning to those of you who like a milder taco dish 🙂

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