Servings: 6 cups

1.5 c uncooked brown rice 1.5 c uncooked brown rice
14 oz water 14 oz water
1/2 can coconut milk (about 1 cup) ½ can coconut milk (about 1 cup)
1-2 tsp bouillon granules or paste 1 to 2 tsp bouillon granules or paste
Spices, to taste, e.g. Mrs. Dash blend, onion powder, garlic, pepper Spices, to taste, e.g. Mrs. Dash blend, onion powder, garlic, pepper
1 lb chicken thighs (boneless skinless) or 2 cans chickpeas 1 lb chicken thighs (boneless skinless) or 2 cans chickpeas
3 oz fresh spinach 3 oz fresh spinach
2-3c frozen vegetables of choice 2 to 3c frozen vegetables of choice

Put the rice, water, spices, and coconut milk in the Instant Pot.
Lay the whole chicken thighs or chickpeas on top of the rice.
Put in the lid and cook on the multigrain setting for 20 mins.
When done, release pressure. Cut the chicken into bite-sized pieces, if desired.
Stir in the spinach and frozen vegetables. It may help to run the pot on “sautee” to thicken the sauce and cook the veggies.

Can be doubled and frozen.  Can be doubled and frozen.
Can be cooked in a regular pan - bring to a boil and simmer 45 mins, then continue with adding the vegetables.  Can be cooked in a regular pan - bring to a boil and simmer 45 mins, then continue with adding the vegetables.