3bell peppersdifferent colors, cored and de-seeded and cut into small, bite-sized strips
2tspsmoked paprika powder
3/4cupchicken bone broth
1/3cupUncle Ben's parboiled rice
1tspsaltfreshly ground black pepper
a squeeze of lemon juice
½cupmixed olivespitted & sliced
Set InstantPot saute function to HIGH, warm the olive oil and cook the bacon and onion, stirring frequently, until the onion is translucent (about 6-8 minutes). Sprinkle 1/2 tsp salt over the onions to draw out their juice; this prevents burning.
Add chicken pieces and saute, stirring frequently, until cooked all around -- about 3-4 minutes.
Now add garlic and peppers to the onion-chicken mixture and cook on high for 5 minutes, stirring frequently. With a cooking spoon, scrape off any bits of meat that may have attached to the bottom of the pot.
Add bay leaf, paprika, cumin, oregano, rice, tomato paste and stock, and stir gently until all the rice grains are covered in the liquid.
Cover and lock the lid. Press cancel, then set to HIGH PRESSURE for 4 minutes. As soon as the cooking time ends, shift the steam-release valve to to VENTING and let out all the pressure.
Stir in the frozen peas, olives and parsley, peas. Season to taste with salt, pepper and lemon juice, stirring gently to combine all the flavors. Can be served immediately, but tastes even better after a night in the refrigerator.