Cajun Chicken, Red Beans & Rice

1. If you want to cook rice as well in the Multi-Cooker (if you don’t have precooked) you can use 1 cup brown rice and 2 cups water or low sodium chicken broth.  Bring the liquid to bowl on “Stove Top-High” setting.  Add the rice, cover and cook for 45-50 minutes until tender and all liquid is absorbed.  Then remove rice from Multi-Cooker to large bowl and set aside.
2. Cut the chicken into 1-inch pieces. Place in large bowl and season generously with 3 tablespoons Cajun/Creole seasoning.
3. Add one tablespoon of the olive oil to the Multi-Cooker set on “Stove Top-High” setting. (if you don’t have multi cooker, use a large cast-iron dutch oven) Heat the oil so it is very hot and then add the chicken in a single layer. You want it in a single layer so it browns very well.  Brown about 2-3 minutes, then flip and brown on the other side another 2-3 minutes.  Remove chicken to a bowl and set aside. (One of my followers messaged me to ask if Paula’s “Multi-Cooker” really does get as hot as stovetop.  Does it really cook/saute?  Well I videoed the chicken cooking tonight.  Tell me what you think.)  
4. Add the remaining tablespoon of olive oil to the Multi-Cooker still on “Stove Top-High” setting and when the oil is hot, carefully add the onions and bell peppers. Add the remaining Cajun/Creole seasoning and mix.  Then stir occasionally, until the vegetables are softened and browned.  Let them brown for a bit on one side before string to add flavor.
5. Add the tomatoes, red beans and the chicken back into Multi-Cooker along with any juices that may have collected in the bowl.  Cover and cook 2-3 minutes.
6. Add the cooked rice (my recipe for easier/better cooked brown rice) and stir until well combined.  Cook an additional 2-3 minutes covered to heat through.
7. Taste and season with additional salt and pepper as needed.

*White rice has about the same amount of total carbohydrates as brown rice, but there’s a significant difference in fiber content. One cup of cooked brown rice contains 44.77 grams of total carbohydrates, which is 34 percent of the minimum recommended daily allowance of 130 grams. Brown rice has six times more fiber than white rice. You’ll get 3.5 grams of fiber in 1 cup of cooked brown rice, compared to only 0.6 grams in the same portion of white rice. A 1-cup serving of brown rice provides 9 percent of men’s and 14 percent of women’s daily intake of fiber. The fiber makes a significant difference because it moderates the rate at which carbs are absorbed, contributing to more stable blood sugar levels. (courtesy http://healthyeating.sfgate.com/)