If you’ve ever wished for a comforting, flavorful, and hands-off dinner that practically cooks itself, then this Rice Cooker Chicken and Rice Recipe is going to become your new best friend in the kitchen. Combining tender chicken, fragrant jasmine rice, and a vibrant medley of vegetables, all infused with subtle Asian-inspired seasonings, this dish streamlines mealtime without skimping on taste or texture. It’s cozy, satisfying, and perfect for busy weeknights or any day when you want a no-fuss crowd pleaser.
Ingredients You’ll Need
These ingredients are simple, straightforward, and each one plays an important role in building the delicious layers of flavor, juicy texture, and appealing color that make this recipe stand out.
- 1 1/2 cups jasmine or long grain white rice: Rinsing it first helps keep the grains fluffy and separate after cooking.
- 2 cups chicken broth: Adds richness and depth that water alone cannot provide.
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces: Thighs are juicier, breasts leaner—both work wonderfully in this recipe.
- 1 tablespoon soy sauce: Brings savory umami that enhances the overall flavor profile.
- 1 tablespoon oyster sauce (optional): Adds a subtle sweetness and complexity, but feel free to skip if you prefer.
- 2 teaspoons sesame oil or vegetable oil: Sesame oil lends a nutty aroma, while vegetable oil keeps it neutral if you’re keeping it simple.
- 2 cloves garlic, minced: Garlic infuses the dish with warmth and a little fragrant punch.
- 1/2 teaspoon ground ginger: A hint of spice and zest that balances the savory elements.
- 1/2 teaspoon salt: Essential for seasoning throughout the dish.
- 1 cup frozen mixed vegetables (like peas, carrots, corn): Adds freshness, color, and nutritional balance effortlessly.
- Sliced green onions for garnish (optional): Brightens the dish visually and adds a mild, fresh onion flavor.
How to Make Rice Cooker Chicken and Rice Recipe
Step 1: Combine Ingredients in the Rice Cooker
Start by adding your rinsed rice and chicken broth directly into the rice cooker’s inner pot. Next, stir in the bite-sized chicken pieces along with soy sauce, oyster sauce (if you’re using it), sesame oil, garlic, ginger, and salt. Mix everything gently but thoroughly to ensure the flavors are evenly distributed before closing the lid.
Step 2: Begin the Cooking Cycle
Switch on your rice cooker using the regular white rice cooking setting. This simple step kickstarts the magic, allowing the rice to absorb the liquid and flavors while the chicken begins to cook tenderly.
Step 3: Add Vegetables Midway
About ten minutes into cooking, or once you see steam starting to rise, quickly open the lid and stir in the frozen mixed vegetables. This timing ensures that the vegetables cook perfectly without becoming mushy, preserving their vibrant colors and natural sweetness. Close the lid right away to let the cooking cycle finish uninterrupted.
Step 4: Let It Rest, Then Fluff
Once the rice cooker cycle ends, don’t rush to dig in. Keep the lid closed and let the dish sit on the “keep warm” setting for another 5 to 10 minutes. This finishing touch allows flavors to meld beautifully and the rice to fully steam. When ready, fluff gently with a fork to separate grains and lift the chicken and veggies to the top, ready for serving.
How to Serve Rice Cooker Chicken and Rice Recipe
Garnishes
A sprinkle of sliced green onions adds a lovely fresh note and pop of green that brightens each plate. If you want to add even more punch, a drizzle of extra sesame oil or a handful of toasted sesame seeds make for excellent finishing touches.
Side Dishes
This dish is hearty on its own, but pairing it with simple sides like a crisp cucumber salad or steamed broccoli can bring an inviting contrast. For a touch of indulgence, some pickled vegetables or kimchi add tangy complexity to complement the savory rice cooker chicken and rice recipe perfectly.
Creative Ways to Present
For a fun twist, serve this one-pot meal layered in clear glass bowls to showcase the vibrant colors and textures. Alternatively, scoop it into lettuce cups for a light, hand-held experience or accompany it with a fried egg on top for an extra-special treat that elevates this everyday recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftovers to airtight containers and store in the refrigerator. The rice cooker chicken and rice recipe keeps well for 3 to 4 days, making it an excellent option for quick lunches or dinners later in the week.
Freezing
If you want to preserve meals further in advance, freeze portions in freezer-safe containers for up to 2 months. Just be mindful that the texture of the rice might soften slightly after thawing, but the flavors will remain largely intact.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. Stir occasionally to ensure even warming and to prevent sticking. Adding a fresh garnish after reheating refreshes the dish nicely.
FAQs
Can I use brown rice instead of white rice in this recipe?
Brown rice can work, but it requires a longer cooking time and more liquid. You might want to check your rice cooker’s instructions for brown rice settings and adjust the broth quantity accordingly for the best results.
Is it necessary to rinse the rice before cooking?
Rinsing rice removes excess starch, which helps achieve fluffy, non-sticky grains. It’s a simple step that really improves texture, so it’s highly recommended.
What if I don’t have oyster sauce? Can I still make the recipe?
Absolutely! Oyster sauce adds a unique depth, but it’s optional. The soy sauce and other seasonings still create plenty of savory flavor without it.
Can I substitute chicken breasts with other proteins?
Yes, feel free to try tender cuts of pork, turkey, or even firm tofu as a vegetarian option. Cooking times and texture may vary, so monitor closely.
How do I know when the chicken is fully cooked in the rice cooker?
The chicken cooks through as the rice cooks, especially when cut into bite-sized pieces. To be sure, the internal temperature should reach 165°F (75°C), or check that the pieces are no longer pink inside when you fluff the dish.
Final Thoughts
This Rice Cooker Chicken and Rice Recipe is more than just a meal; it’s a warm hug in a bowl that blends convenience with incredible flavor. Whether you’re cooking for yourself, family, or friends, this recipe brings effortless joy and satisfaction to your table. Give it a try—you might find it becoming one of your favorite weeknight dinners, too.
Print
Rice Cooker Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Asian-Inspired
Description
This easy and flavorful Rice Cooker Chicken and Rice recipe combines tender chicken, aromatic jasmine rice, and colorful mixed vegetables cooked together in one pot. Perfect for a hassle-free weeknight dinner, this Asian-inspired dish is cooked entirely in a rice cooker, making cleanup a breeze while delivering comforting, savory flavors.
Ingredients
Main Ingredients
- 1 1/2 cups jasmine or long grain white rice, rinsed
- 2 cups chicken broth
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 teaspoons sesame oil or vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- Sliced green onions for garnish (optional)
Instructions
- Prepare Ingredients: Rinse the jasmine or long grain white rice under cold water until the water runs clear to remove excess starch. Cut the chicken thighs or breasts into bite-sized pieces and mince the garlic.
- Add to Rice Cooker: Place the rinsed rice and 2 cups of chicken broth into the rice cooker pot. Add the chicken pieces, soy sauce, oyster sauce if using, sesame oil, minced garlic, ground ginger, and salt. Stir everything together to distribute the ingredients evenly.
- Start Cooking: Close the rice cooker lid securely and start the regular white rice cooking cycle. Let the rice and chicken begin cooking.
- Add Vegetables: About 10 minutes into cooking, or when you notice the rice starting to steam, quickly open the rice cooker lid. Stir in 1 cup of frozen mixed vegetables, distributing them evenly throughout the rice and chicken.
- Finish Cooking: Close the lid immediately and allow the rice cooker to complete the cooking cycle. Once finished, leave the dish on the ‘keep warm’ setting for 5 to 10 minutes to let flavors meld and ensure everything is heated through.
- Serve: Fluff the chicken and rice mixture gently with a fork. Serve hot, garnished with sliced green onions if desired for a fresh, flavorful finish.
Notes
- This recipe works best in a basic rice cooker with a single cook/warm function. For multi-function cookers, select the “white rice” or “cook” setting.
- For additional flavor, marinate the chicken in soy sauce and garlic for 15 minutes before cooking.
- You can substitute chicken broth for vegetable broth to make a lighter flavor or use low-sodium broth to control salt content.
- Feel free to swap frozen mixed vegetables with fresh veggies like bell peppers or broccoli, adjusting cooking times accordingly.
