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Sprinkle chicken with 1/4 teaspoon salt and the white pepper and set aside. In a 4 quart pressure cooker, heat oil. Add onion and garlic. Saute for 2 minutes. Add chicken and continue sauteing for 3 minutes longer. Stir in green pepper, tomatoes and rice. Add water, broth mix, marjoram and saffron, if desired, and remaining 1/4 tsp. salt. Stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pound pressure for 5 minutes. Hold cooker under running cold water to bring pressure down. Remove cover and using a fork, stir shrimp and clams into rice mixture. Close cooker again and cook at 15 pound pressure for 3 minutes. longer. Bring pressure down under running cold water. Using a fork fluff rice before serving. Posted to MC-Recipe Digest V1 #145 Date: Tue, 09 Jul 1996 17:51:02 -0400 From: firstname.lastname@example.org (Roberta Banghart) Recipe By : Weight Watchers Quick Start/R. Banghart
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BeachChef 1 month agoNice. But takes practice so that rice doesn't come out mushy. Now to adapt to a true Valencian style recipe.