The Rice Cooker Chronicles

As the week continued, I made two other very successful rice cooker meals. Here are the recipes and some photos for both.

Balsamic Chicken with MushroomsWhat you need:two boneless skinless chicken breasts, I sliced mine into cubes to cook faster1 Tsp olive oil1 shallots, minced2 chopped shiitake mushroomschives, to taste (I like a lot)Spanish rice2 chopped tomatoes 1/3 cup Balsamic Vinigrette1 1/2 cup Chicken brothOne poultry bouillon cubeTo taste, Tajin, Salt, Pepper, chili powder.

Fig. 1:

Chop onion, tomato, chives, and mushrooms

In a large bowl, mix chicken, cube and spices, balsamic vinaigrette, broth, chopped chives, and tomatoes. Mix and set aside.

In rice cooker, on regular, smooth the bottom with EVOO. Mix shallots till covered, cook for five minutes. Add mushrooms and chives, cook for another 5-8 minutes or until mushrooms start to deflate slightly.

Add Spanish rice and start to brown. cook for around five minutes.

Add chicken broth, chicken, and leftover marinade.Add the tomatoes and onions to the steamer that fits into the top of the rice cooker. Cook on normal for 30 minutes or until chicken is cooked through.