Caribbean Chicken and Rice in a Slow Cooker

Ingredients:

• 1 red bell pepper
• 2 cloves of garlic
• 1 serrano pepper or red jalapeño
• 1 tbsp. vegetable oil
• 1 cup long-grain white rice
• 2 tsp jerk seasonings
• 4 boneless, skinless chicken breasts (about 240g each)
• 1 can (425g) of canned green pigeon peas (Kayan)
• 0.5 cup fresh cilantro
• 1 green onion
• 1 lime

Preparation:

1. Set the slow cooker to sauté mode on high. Meanwhile, slice the bell pepper and garlic, and halve the chili pepper. When the slow cooker is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the sauté mode and add the rice, 1/2 teaspoon each of jerk seasoning and salt, and half a chili pepper. Pour in 1 1/4 cups of water and stir thoroughly.
2. Place a trivet on top of the rice. Sprinkle the chicken with salt and the remaining 1.5 teaspoons of jerk seasoning. Place the chicken pieces on the trivet. Close the lid, making sure the steam valve is closed, and set the pressure cooker to high pressure for 1 minute.
3. Meanwhile, drain and rinse the peas. Coarsely chop the cilantro and slice the green onions. Grate the zest of half a lime and cut the lime into wedges. Finely chop the remaining chili pepper half.
4. Once the slow cooker cycle is complete, let it sit for 5 minutes, then carefully turn the steam valve to the pressure release position. Remove the chicken and rack. Using a fork, stir the peas, onion, and lime zest into the rice. Remove half the chili pepper and add the chopped chili and cilantro.
5. Divide the rice and chicken among plates, garnish with cilantro, and serve with lime wedges.