Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of chicken stock
- 1 can (14½ oz) diced tomatoes with mild green chilies
- 10 whole frozen chicken tenders
- 1 cup regular long grain white rice
- ½ cup shredded Mexican cheese
- 1 envelope of mild taco seasonings
Directions
Place all ingredients in pressure cooker.
Set to high pressure and cook for 10 minutes when timer is up.
Do a quick release casserole is great as is.
But you can also use it to fill corn tortillas and top with taco sauce and cheese.
Category:Pressure cooker Recipes
Category:Casserole Recipes
Category:Chicken stock Recipes
Category:Chicken Recipes
Category:Cheese Recipes
Category:Tomato Recipes
Category:Long-grain rice Recipes