Skip to main content

Chicken and Spanish rice

This recipe will quickly become a family favorite once you give it a try.


3 lb chicken (skinless and boneless, cut into even pieces)
1 chorizo (optional, thinly sliced)
1 onion (small, finely chopped)
2 clv garlic (minced)
1 bell pepper (red, cored, seeded and diced)
1 tomato (large, ripe, peled, seeded and chopped)
1 1⁄2 c rice (long grain white rice, uncooked)
1 c peas (frozen)
2 t salt


Salt and pepper the chicken and heat olive oil in pressure cooker and brown the chicken, remove chicken from the pot and set aside.

Add onion, garlic, red bell pepper and tomato and cook until the onion is soft.

Add rice and cook for 1 minute.

Add peas, stock, salt chicken and chorizo sausage with any accumulated juices. Stir well.

Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15 psi. Allow pressure to drop by quick release or auto release, then remove lid.

Serve and enjoy!

Total time
27 minutes
Cooking time
Preparation time
8 servings


Consider this a pressure cooker version of paella with chicken and chorizo, which is optional for this recipe but it really adds a nice flavor.

You can omit browning the chicken and the recipe will come out very nice, as well.


Spanish and Mexican cuisine

Preparation time does not take into account standing time.

very easy, pressure cooker
poultry, rice, main meal, dinner
American food recipes
Food in America