Arroz Con Pollo or something like it.

The other day I wanted to make some arroz con pollo in the ol' pressure cooker, but decided to go about it slightly differently. I started out by working over the Arroz Con Pollo recipe in Pressure Cookers for Dummies, and twisted it a bit. I forgot the specific directions, so that's going to make this more a set of guidelines rather than detailed instructions, but here goes:

Ingredients

• 1 cup or so uncooked long grain rice
• 1 7-oz can El Pato hot tomato sauce
• 1/2 cup red wine
• 10 green olives
• 1 green bell pepper (next time I'd use a red one)
• 1 onion
• Some chicken things. I think I used 5.
• Water. But how much? I think I did 2 cups and a splash.
• Garlic, onion, all that.

Really vauge directions

Cut everything up. I didn't cut up the olives, though, so that complaining children could easily pick 'em out. Next time, they get diced up. Anyhow, brown the chicken off. Toss in diced onion and bell pepper, and brown that up, too. Now pour in the wet stuff, and toss in the olives, too. Pour in the uncooked rice and stir it up to get everything evenly distributed. Close up the lid of the ol' steamer pot, and cook for 10 minutes. For me, with an electric range, this means I use two burners, one on high, the other on half. Once the cooker comes up to pressure, I start the timer, and slide the cooker to the other burner. I aim to keep the pressure up but have just a small amount of steam escaping.

Well, when all was said and done, this came out pretty good. The olives gave it a nice kick, an idea I got from my dad while visiting in Hawaii. He used green olives in the rice and it was great.

I ended serving this up to the kids not directly, but rather, as the filling within burritos, which I then grilled in a hot pan to give 'em a nice crunchy outside. mmmmm.