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Ingredients

• ✓ chicken stock concentrate
• white rice
• brown lentil
• barley
• olive oil
• garlic
• water

Instructions

1. 1 Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
2. 2 Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
3. 3 Press Start and let cook until the rice and lentils are tender, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ chicken stock concentrate
• chicken breast
• water
• onion
• green chile
• monterey jack cheese
• corn tortilla
• butter
• all-purpose flour
• water
• cumin
• plain greek yogurt
• pepper jack cheese
• monterey jack cheese

Instructions

1. 1 Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
3. 3 Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
6. 6 Pour sauce over enchiladas in the casserole dish.
7. 7 Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ chicken stock concentrate
• olive oil
• onion
• carrot
• celery
• garlic
• parsley
• chicken thigh
• butternut squash
• white wine
• pea
• short-grain white rice
• water
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.
2. 2 Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.
3. 3 Season with salt and pepper and serve hot.

By Buckwheat Queen