Cooked on the stovetop or in the Instant Pot®, convenient one-pot meals like this chicken and rice dish make weeknights better. Flavored with McCormick® Hint of Salt Caribbean Jerk Seasoning – it doesn’t get any easier than this.
10m
PREP TIME
35m
COOK TIME
337
CALORIES
8
INGREDIENTS
Cooked on the stovetop or in the Instant Pot®, convenient one-pot meals like this chicken and rice dish make weeknights better. Flavored with McCormick® Hint of Salt Caribbean Jerk Seasoning – it doesn’t get any easier than this.
10m
PREP TIME
35m
COOK TIME
337
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 2 tablespoons vegetable oil
-
1
pound
boneless skinless chicken thighs, cut into 1-inch chunks
![substitution]( "substitution")
Substitutions available
- boneless skinless chicken thighs, cut into 1-inch chunks
- 1 medium red bell pepper, cut into chunks
- 4 1/2 teaspoons McCormick® A Hint of Sea Salt Caribbean Jerk Chicken Seasoning, divided
- 1 1/2 cups unsalted chicken stock
- 1 1/2 cups orange juice
- 1 cup long-grain white rice
- 1 can (15 ounces) black beans, drained and rinsed
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add chicken and peppers to skillet. Sprinkle evenly with 3 teaspoons of the Seasoning. Cook 3 minutes, stirring occasionally, until browned.
- 2 Stir in stock, orange juice, rice, black beans and remaining Seasoning. Bring to simmer. Reduce heat to medium-low; cover. Cook 20 to 25 minutes, stirring halfway through, until most of the liquid has been absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Sprinkle with chopped green onion and serve with lime wedges, if desired.
- 3 Instant Pot® Cooking Method: To prepare in Instant Pot, reduce amounts of both chicken stock and orange juice to 1 cup each. Heat oil in Instant Pot on SAUTE function. Add chicken and peppers to pot. Sprinkle with 3 teaspoons of the Seasoning. Cook 3 minutes, stirring occasionally. Stir in stock, orange juice, rice, black beans and remaining Seasoning. Close lid. Set Valve to Seal. Select PRESSURE COOK (MANUAL); cook 6 minutes on HIGH PRESSURE. When done, quick-release the pressure. Open lid once pressure inside pot is completely released. Sprinkle with chopped green onion and serve with lime wedges, if desired.
NUTRITION INFORMATION
(per Serving)
Ingredients 6 Servings
- 2 tablespoons vegetable oil
-
1
pound
boneless skinless chicken thighs, cut into 1-inch chunks
![substitution]( "substitution")
Substitutions available
- boneless skinless chicken thighs, cut into 1-inch chunks
- 1 medium red bell pepper, cut into chunks
- 4 1/2 teaspoons McCormick® A Hint of Sea Salt Caribbean Jerk Chicken Seasoning, divided
- 1 1/2 cups unsalted chicken stock
- 1 1/2 cups orange juice
- 1 cup long-grain white rice
- 1 can (15 ounces) black beans, drained and rinsed
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add chicken and peppers to skillet. Sprinkle evenly with 3 teaspoons of the Seasoning. Cook 3 minutes, stirring occasionally, until browned.
- 2 Stir in stock, orange juice, rice, black beans and remaining Seasoning. Bring to simmer. Reduce heat to medium-low; cover. Cook 20 to 25 minutes, stirring halfway through, until most of the liquid has been absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Sprinkle with chopped green onion and serve with lime wedges, if desired.
- 3 Instant Pot® Cooking Method: To prepare in Instant Pot, reduce amounts of both chicken stock and orange juice to 1 cup each. Heat oil in Instant Pot on SAUTE function. Add chicken and peppers to pot. Sprinkle with 3 teaspoons of the Seasoning. Cook 3 minutes, stirring occasionally. Stir in stock, orange juice, rice, black beans and remaining Seasoning. Close lid. Set Valve to Seal. Select PRESSURE COOK (MANUAL); cook 6 minutes on HIGH PRESSURE. When done, quick-release the pressure. Open lid once pressure inside pot is completely released. Sprinkle with chopped green onion and serve with lime wedges, if desired.
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