Chicken and Vegetable Rice Bowl

Ingredients:

• 1 medium Onion, chopped
• 1 cup Green Peas
• 2 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 cup Cabbage, shredded
• 500g Skinned Chicken, diced
• 1 cup Rice Flour
• 1 cup Basmati Rice
• 1 cup Buttermilk
• 1 cup Pineapple, diced
• 1 cup Water
• Salt and Pepper to taste

Kitchen Tools Needed:

• Blender
• Pressure Cooker

Instructions:

• In a pressure cooker, heat a little oil and sauté the chopped onion and minced garlic until translucent.
• Add the diced chicken and cook until browned.
• Stir in the diced carrot, shredded cabbage, and green peas. Cook for another 5 minutes.
• Add the diced pineapple and mix well.
• In a separate bowl, mix the rice flour with water to create a smooth batter.
• Pour the batter into the pressure cooker, mixing it with the chicken and vegetables.
• Add the basmati rice and buttermilk, stirring to combine. Season with salt and pepper.
• Close the pressure cooker and cook for 10 minutes on high pressure.
• Release the pressure and open the lid carefully. Stir the mixture well before serving.

Macros:

• Total Calories: 520kcal
• Carbs: 80g
• Proteins: 50g
• Fats: 20g