The best purchase I ever made for my kitchen was my rice cooker. By combining rice with staples I have laying around the house I can make delicious, healthy meals and still have dinner on the table in under 30 minutes with no effort whatsoever.
I like to buy and pre-grill chicken breasts in bulk and then freeze them. When I know that I’m going to have rice for dinner I’ll pull one or two out the night before so it can defrost in the fridge. When I get home from work I’ll throw rice in the cooker with some of these delicious add-ins and then pop the chicken breast into the cooker (on top of the rice) in the last 5 minutes so that it reheats in the steam.
For Italian rice and chicken try adding:
1 can petite diced tomatoes
½ cup parmesan grated
¼ cup chopped basil
Add cheese and tomatoes to rice before removing from heat, let sit 5 minutes, fold in basil before serving.
For Asian rice and chicken try adding:
2 cups finely chopped broccoli
2 thinly sliced scallions
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil
After rice cooks 12 minutes sprinkle with broccoli, cook 5 more minutes, fold in other ingredients before serving.
For Laura’s favorite rice and chicken try adding:
½ cup sliced dried apricots
2 teaspoons grated lemon zest
½ cup toasted almonds
Remove rice from heat, sprinkle with apricots and lemon zest before letting stand, fold in almonds before serving.
Once you master using these simple recipes with your rice cooker try checking out this amazing book. You’ll never use your stove again:
The Ultimate Rice Cooker Cook Book: 250 no-fail recipes for pilafs, risottos, polentas, chilis, soups, porridges, puddings, and more, from start to finish in your rice cooker by Beth Hensperger and Julie Kaufmann.