Quick Chicken, Asparagus & Pea Rice

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6

Ingredients:

• 1.5 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 cups of rice, cooked
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• ½ cup peas (fresh or frozen)
• 1 medium onion, finely chopped
• 2 tbs olive oil
• 2 tbs of butter
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
2. Add the chicken pieces to the pot and cook for 5-6 minutes until they are no longer pink and have a golden-brown color.
3. Add the asparagus and peas to the pot and cook for an additional 2-3 minutes.
4. Stir in the white rice, butter, and season with paprika, garlic, salt and pepper.

Notes:

• This recipe is not only delicious but also a great way to use up leftover rice and rescue vegetables that are about to go bad.
• You can prepare the chicken separately in the Instant Pot and then combine it with the rice and vegetables