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Prep Time
15 mins
Total Time
50 mins


1 1/2 cups
dried red kidney beans such as Compliments Red Kidney Beans, rinsed
375 mL
2 tbsp
canola oil
30 mL
1 1/2 lb
Sensations by Compliments skinless, boneless chicken thighs, cut into bite-sized pieces
750 g
large onion, diced
celery stalks, diced
red bell pepper, diced
3 tbsp
Cajun seasoning
45 mL
1 can
no sodium added diced tomatoes
796 mL
1 1/2 cups
Compliments Long Grain Rice
375 mL
1/4 cup
finely chopped fresh parsley
60 mL


Step 1

Add dried beans to multicooker. Add 6 cups (1.5 L) water. Lock on lid. Pressure cook on HIGH PRESSURE 14 to 16 min., or until tender. Release pressure manually according to manufacturer’s instructions before removing lid. (Note: If additional cooking is required, lock on lid, activate HIGH PRESSURE to cook for additional minutes.) Drain and rinse beans; set aside.

Step 2

Turn multicooker to SAUTE function according to manufacturer’s instructions. Add oil. Cook chicken, onion, celery and pepper until chicken browns, 6 to 8 min. Stir in Cajun seasoning to coat. Stir in tomatoes, rice and 1 1/2 cups (375 mL) water. Lock on lid. Cook on HIGH PRESSURE for 8 min., or until rice is tender. Release pressure manually according to manufacturer’s instructions before removing lid.

Step 3

While mixture is hot, stir in reserved beans. Sprinkle with parsley before serving.


For a shorter cooking time, soak dried beans overnight; add to multicooker when tomatoes and rice are added.
Substitute dried beans with canned for a speedy preparation. Drain and rinse 1 or 2 cans (19 oz/540 mL each) beans; stirring in at end of cooking time.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
10 g
Saturated Fat:
1 g
73 g
10 g
7 g
110 mg
36 g
950 mg
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