Description
This Easy Rice Cooker Chicken and Rice recipe is a convenient one-pot meal that combines tender chicken, fluffy rice, and a medley of vegetables with flavorful seasonings. Perfect for a quick weeknight dinner!
Ingredients
Scale
Rice:
- 2 cups long-grain white rice, rinsed
Chicken:
- 4 boneless skinless chicken thighs or breasts, cut into bite-sized pieces
Broth and Seasonings:
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil or butter
Vegetables:
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 red bell pepper, diced
Garnish:
- 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
- Add Rice and Seasonings: Add rinsed rice to the rice cooker pot. Stir in chicken broth, soy sauce, paprika, salt, pepper, and olive oil or butter.
- Add Chicken and Vegetables: Layer chicken pieces evenly over the rice, followed by onion, garlic, peas, carrots, and bell pepper.
- Cook: Close the lid and cook on the regular white rice setting until the rice and chicken are fully cooked, about 35–40 minutes depending on your rice cooker.
- Rest and Fluff: Once done, let the rice sit on the ‘keep warm’ setting for 5–10 minutes. Open the lid, fluff the rice gently with a fork, and mix everything together.
- Garnish and Serve: Garnish with parsley before serving.
Notes
- You can add other vegetables such as corn, broccoli, or mushrooms.
- For extra flavor, use chicken thighs as they stay juicier.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 80 mg
