Rice Cookers are growing in popularity. People are realizing that they do make wonderful, perfectly cooked rice, but they are good for so much more! If you follow my articles, you probably know that I love cooking in my Rice Cooker. I use one of my three rice cookers at most meals.
People are eating out less in the current economic downturn, and they are running through drive-thru windows less, too. In reality, this is probably a good thing. We are eating healthier, for the most part, but we also want things fast and easy. The rice cooker meets the bill perfectly.
Rice cookers come in different sizes, but most of them are one of two basic sizes. I have a small one and a large one, and I have one that is a combination rice cooker/ deep fat fryer/ bean pot. This particular meal I made in the larger size one. The small one is great, but if you are adding lots of other veggies and stuff, sometimes it is too small. I will give you directions for either rice cooker, but with the number of added ingredients, the little one will be tight.
Cheap rice: I use medium grain Kroger brand rice, which is very economical.
You need 1 cup for the small rice cooker and 2 cups for the larger one.
Water: Always twice the amount of rice: Two cups for the smaller 1 and 4 cups for the larger one.
Goya Cubitos en Polvo: This is actually little pouches of powdered bouillon. Each one makes 2 cups of broth, so you could use another that equals the same amount; I found mine on the Mexican Food aisle. Knorr makes a similar one in soft cubes. I have found that these Mexican chicken bouillon products are better for rice for some reason. I actually read about using these for rice in a Mexican women’s magazine that I subscribe to improve my Spanish. You need one package for the small rice cooker and two for the larger one.
Frozen chicken Breast tenderloins: As many as your little steamer tray will hold. I used around 5. Tenderloins will cook faster in the rice cooker than the whole frozen breast.
Oil: Any kind you like, enough to cover bottom of the pan.
One can black beans, drained, Smaller rice cooker will use partial amount.,
One can of sweet corn, drained, Smaller rice cooker will use partial amount.
One can of diced tomatoes, seasoned if desired, or you can use a jar of salsa, smaller rice cooker will use smaller amount.
Chopped fresh vegetables (I used onion, pepper, and celery.) 1/2 cup
Minced dried onions: a few Tablespoons.
I melted some cubes of Velveeta over mine, but you do not have to put cheese on it if you do not want to.
Place a few Tablespoons of oil in the pan, and oil the little steamer tray you will have your meat on.
Add water and bouillon and stir.
Place steamer tray on top and add chicken. Add minced onions and fresh vegetables and close lid. Turn on cook, and allow rice and chicken to cook. If you use tenderloins, the chicken will probably be done when the rice is done. Remove the pan, and cut up the chicken. Add the chicken and everything else to the pan with the rice. Stir. Sprinkle with chili powder. If desired, you can top with cheese. Push the cook button again.
You can eat it in a soft taco shell like we do, topped with sour cream, or you can just eat it as is.