Ingredients
1 tablespoon olive oil1/2 large sweet orange pepper, chopped1 jalapeno pepper, seeded and minced, optional1-1/2 cups uncooked arborio rice2-1/2 cups reduced-sodium chicken broth1/2 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (15 ounces) black beans, rinsed and drained1-1/2 cups shredded Manchego cheese1 cup frozen corn, thawed1/2 cup chopped fresh cilantro
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add orange pepper and, if desired, jalapeno; cook and stir until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro if desired.
