If you crave a hearty, comforting meal that’s astonishingly easy to make, Rice Cooker Chicken and Rice is your new weeknight hero. This dish brings together juicy pieces of chicken, fragrant rice, aromatic spices, and a pop of vibrant vegetables, all beautifully steamed together in your trusty rice cooker. Whether you’re new to cooking or a seasoned kitchen pro, this one-pot wonder is a surefire way to get dinner on the table with minimal effort and maximum flavor. Best of all, it’s incredibly versatile, making it perfect for customizing to fit your tastes or whatever you have in the fridge!
Ingredients You’ll Need
You only need a handful of simple, kitchen-staple ingredients to create Rice Cooker Chicken and Rice, but each one adds something special. From the tender chicken to the fluffy rice and colorful veggies, every component harmonizes to build flavor, texture, and irresistible appeal—without any fuss.
- Chicken Thighs or Breasts: Use boneless, skinless pieces for ultimate convenience; thighs offer extra juiciness, while breasts keep things lean.
- Jasmine or Long-Grain White Rice: Rinsing the rice ensures perfect fluffiness and prevents clumping, resulting in light, separate grains.
- Olive Oil: Adds depth and helps develop a golden, savory base when sautéing onions and chicken.
- Onion: Diced onion lends natural sweetness and subtle complexity, rounding out the savory profile.
- Garlic: Just a couple of cloves infuse the dish with essential aromatic warmth.
- Salt: A key seasoning for amplifying all the other flavors.
- Black Pepper: Adds a subtle kick and balances the richness.
- Paprika: This touch of spice and color brings extra warmth and a lovely hue.
- Dried Thyme: A hint of herbal, earthy flavor that complements chicken and rice beautifully.
- Low-Sodium Chicken Broth: Using broth instead of water imparts deeper flavor and keeps the dish succulent.
- Frozen Peas and Carrots (optional): A quick way to add color, nutrition, and a slight sweetness.
- Chopped Parsley: Sprinkling fresh parsley at the end gives a vibrant, fresh finish.
How to Make Rice Cooker Chicken and Rice
Step 1: Sauté the Aromatics
Start by adding olive oil to your rice cooker and turn on the “sauté” or “cook” setting if your model has one. Toss in the diced onion and let it soften for about 2 to 3 minutes, until it releases its sweetness and becomes translucent. Stir in the minced garlic for another 30 seconds—just long enough to let its fragrance bloom without burning.
Step 2: Brown the Chicken
Next, add your pieces of chicken directly into the rice cooker. Let them cook for 4 to 5 minutes, stirring occasionally. What you’re looking for here is a light golden sear; this step adds delicious depth of flavor, and the little browned bits left behind will enrich the final dish.
Step 3: Add Rice and Seasonings
Stir in the rinsed rice, salt, black pepper, paprika, and thyme. Make sure everything is well coated and evenly distributed—this helps each grain of rice soak up the savory aromatics and spice. The rice and chicken should already smell mouthwatering at this point!
Step 4: Pour in the Broth and Cook
Carefully pour in the chicken broth, giving everything a gentle stir to combine. Then, close the rice cooker lid and set it to the white rice setting. The magic now happens behind the scenes while you prep for the rest of your meal (or simply relax!).
Step 5: Add Veggies Near the End
When there’s only about five minutes left on the cooking cycle, quickly open the lid and stir in the frozen peas and carrots. This prevents the veggies from getting mushy but ensures they’re perfectly tender by serving time. Close the lid and let the rice cooker finish its cycle.
Step 6: Rest, Fluff, and Garnish
Once the rice cooker beeps, let everything rest for 5 to 10 minutes with the lid closed—this allows the moisture to redistribute, so each bite is beautifully fluffy. Fluff Rice Cooker Chicken and Rice with a fork, sprinkle over the fresh parsley, and dig in while it’s warm!
How to Serve Rice Cooker Chicken and Rice
Garnishes
If you want to make your Rice Cooker Chicken and Rice extra inviting, finish it off with a generous handful of fresh parsley. For a zippy touch, a squeeze of lemon over each portion works wonders to brighten and balance the flavors. Add a dusting of extra black pepper or a few chili flakes for a hint of heat, or even a sprinkle of toasted sliced almonds for a bit of crunch if you’re feeling fancy.
Side Dishes
This versatile meal works wonderfully with all sorts of sides. Pair it with a simple green salad tossed in a tangy vinaigrette, steamed broccoli, or roasted asparagus for extra greens. Warm, crusty bread or a side of creamy yogurt sauce also complement the savory flavors and make the meal feel special (and satisfyingly complete)!
Creative Ways to Present
To serve Rice Cooker Chicken and Rice with a modern twist, try portioning it into individual bowls and topping each with a soft-boiled egg, fresh herbs, or sliced avocado. For a family-style presentation, mound it on a platter and top with extra veggies or citrus slices for color. Leftovers make a perfect filling for wraps or meal-prep boxes—popped into your lunch bag, it’s just as good the next day!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Rice Cooker Chicken and Rice to cool completely before transferring it to airtight containers. Store in the refrigerator for up to four days—this dish holds up beautifully, making it ideal for easy lunches and fast dinners all week long.
Freezing
You can absolutely freeze Rice Cooker Chicken and Rice! Portion it into freezer-safe bags or containers after fully cooling. Lay them flat for quick thawing, and keep in the freezer for up to two months. It’s a lifesaver for busy weeks or when you need a homemade meal in a flash.
Reheating
To reheat, sprinkle a splash of water or chicken broth over the rice to restore moisture, then microwave in short bursts—stirring between each round—or warm gently in a saucepan over low heat. It’ll taste just as fresh and delicious as the day you made it.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice for Rice Cooker Chicken and Rice! Just remember to increase the liquid (about 3 cups of broth) and allow extra cooking time, as brown rice takes longer to become tender.
What if my rice cooker doesn’t have a sauté function?
No worries—you can start the onions, garlic, and chicken in a skillet on the stovetop, then transfer them into your rice cooker before adding the rice and broth. It all comes together in the end!
Is it possible to make this dish vegetarian?
Absolutely! Swap the chicken for your favorite plant-based protein (like chickpeas or tofu) and use vegetable broth instead of chicken broth. You’ll still enjoy the same comforting, one-pot style meal.
How do I keep the rice from getting mushy?
Be sure to rinse your rice thoroughly, use the correct liquid ratio, and let the finished dish rest for 5 to 10 minutes before fluffing. These steps help ensure your Rice Cooker Chicken and Rice is light and fluffy every time.
Can I double this recipe in my rice cooker?
It depends on the size of your rice cooker—check your appliance’s maximum capacity first. As long as you don’t exceed it, you can safely double the ingredients for a bigger batch. Just be sure to stir everything well before cooking.
Final Thoughts
There’s something magical about how simple ingredients can turn into something so heartwarming and flavorful, and Rice Cooker Chicken and Rice is proof of that. Give it a try and you’ll see why it’s a favorite for busy days, cozy nights, and almost any occasion. Enjoy every spoonful, and don’t forget to make it your own!
Print
Rice Cooker Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Rice Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Rice Cooker Chicken and Rice recipe is a convenient one-pot meal that delivers delicious flavors. Tender chicken, aromatic rice, and savory seasonings come together effortlessly in a rice cooker, making it a perfect weeknight dinner option.
Ingredients
Chicken and Rice:
- 1 lb boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 cups jasmine or long-grain white rice (rinsed)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 1/2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots (optional)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Sauté Aromatics: Add olive oil to the rice cooker and sauté onion until softened. Stir in garlic.
- Cook Chicken: Add chicken pieces and brown them. Add rice, seasonings, and chicken broth.
- Cook Rice: Close lid and cook on white rice setting. Stir in peas and carrots towards the end.
- Rest and Serve: Let rice rest, fluff with a fork, garnish with parsley, and serve warm.
Notes
- You can use chicken stock for extra flavor or swap in brown rice (adjust liquid and cooking time).
- Add a squeeze of lemon before serving for brightness.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 2g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
