Risotto cooked in a pressure cooker comes out creamy with just the right bite to the rice, and no stirring is needed. Green tea adds a mild herb flavor to the cooking liquid in this Cajun-seasoned risotto.
15m
PREP TIME
15m
COOK TIME
355
CALORIES
12
INGREDIENTS
Risotto cooked in a pressure cooker comes out creamy with just the right bite to the rice, and no stirring is needed. Green tea adds a mild herb flavor to the cooking liquid in this Cajun-seasoned risotto.
15m
PREP TIME
15m
COOK TIME
355
CALORIES
12
INGREDIENTS
Ingredients 8 (1 cup) Servings
- 2 tablespoons McCormick Gourmet™ Cajun Seasoning
- 1 tablespoon McCormick® Garlic Salt
- 1 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups diced onions, (1-inch dice)
- 3 cups water
- 6 green tea bags
- 2 cups Arborio rice
- 1 1/2 cups diced assorted colors bell peppers, (1-inch dice)
- 8 ounces andouille sausage, sliced diagonally into 1/2-inch thick slices
- 1 cup diagonally sliced green onions
INSTRUCTIONS
- 1 Mix Cajun seasoning, garlic salt and ground coriander. Sprinkle chicken with 1 tablespoon of the seasoning mixture. Heat oil in open pressure cooker on medium-high heat. Add chicken; cook and stir 3 minutes or until browned. Add onions; cook and stir 3 minutes or until softened. Add water and green tea packets. Bring to boil.
- 2 Stir in rice, bell peppers, sausage and remaining seasoning mixture. Close lid. Bring pressure cooker to full pressure on high heat. Cook 5 minutes. Remove from heat. Let stand 5 minutes.
- 3 Run cold water over pressure cooker to release the pressure. Remove lid. Remove tea bags. Stir in onions.
NUTRITION INFORMATION
(per Serving)
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