September is National Rice Month, making it the perfect time to celebrate one of Louisiana’s most important agricultural commodities.
Louisiana farmers have been producing rice for generations, and the state consistently ranks among the top rice-producing states in the nation. Rice contributes significantly to Louisiana’s economy and serves as a staple ingredient in many of the foods that define our state’s unique culinary heritage.
For busy Louisiana families looking to prepare healthy meals at home, an electric pressure cooker can be a valuable kitchen tool. Whether preparing rice, beans, soups, stews or one-pot meals, these appliances help reduce cooking time while making it easier to enjoy home-cooked meals on hectic weeknights.
The concept of pressure cooking is not new. The first pressure cooker, called a “steam digester,” was invented in 1679 by French physicist Denis Papin. His invention used steam pressure to cook foods more quickly by raising the boiling point of water.
Modern electric pressure cookers have evolved considerably from those early designs. Today’s appliances feature computerized controls and multiple safety mechanisms that make pressure cooking safer and easier than ever before. These multifunction appliances can often serve as a pressure cooker, slow cooker, rice cooker, steamer and more.
Electric pressure cookers can help Louisiana families prepare nutritious meals featuring local ingredients such as rice, beans, vegetables and lean proteins. By shortening cooking times and simplifying meal preparation, they offer a convenient way to incorporate more home-cooked meals into busy schedules. Prices for these portable countertop appliances range from $59-$199 or more, depending on the brand, size and functions of the unit. Many local discount stores have these on hand.
Here’s an easy, one-pot meal you can make for your family on a busy weeknight:
Louisiana Chicken and Vegetable Rice
Yield: 6 servings
Ingredients
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1 tablespoon extra-virgin olive oil
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1 pound boneless, skinless chicken breast, cut into bite-sized pieces
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1 medium onion, chopped
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1 bell pepper, chopped
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2 celery stalks, chopped
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2 cloves garlic, minced
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1 cup Louisiana brown rice, rinsed
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2 cups no-salt-added chicken broth
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1 can (14.5 ounces) no-salt-added diced tomatoes
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1 teaspoon dried thyme
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1 teaspoon paprika
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¼ teaspoon black pepper
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¼ teaspoon cayenne pepper (optional)
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1 cup frozen okra
Directions
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Set the electric pressure cooker to the saute setting.
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Add olive oil and chicken and cook for 3 to 4 minutes.
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Add onion, bell pepper, celery and garlic. Cook for 2 minutes.
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Stir in rice, broth, tomatoes, thyme, paprika and black pepper.
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Close the lid and cook on high pressure for 22 minutes.
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Allow pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
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Stir in frozen okra and let stand for 5 minutes before serving.
Nutrition Benefits
This recipe provides lean protein, vegetables and whole grains while limiting added sodium. Using herbs, spices and vegetables for flavor helps reduce reliance on high-sodium seasoning blends, canned soups and processed sauces. Lean beef or pork may be used in place of chicken, if desired.
