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Rice Cooker Chicken Pilaf
Summary
| Yield | |
|---|---|
| Prep time | 45 minutes |
| Recipes | Grains and Beans Poultry |
| Seasons | |
| Your Tags |
Description
This is a great meal when you have forgotten to thaw something out and have too many balls in the air. Cooking it all in the rice cooker means "turn it on and forget it." And that's all to the good.
Ingredients
| 1 | T | butter |
| 2 | T | Olive oil |
| 2 | c | brown rice |
| 1 | onion, chopped | |
| 4 | c | Chicken Broth |
| 4 | frozen boneless skinless chicken breasts, STILL FROZEN! | |
| Frozen vegetables (optional) |
Instructions
Turn the rice cooker to "cook." In its pan, melt the butter and oil together and saute the onion til fragrant and translucent. Add the rice and stir til coated and a little browned. Add the chicken broth and the chicken breasts, stir and close the lid. If you want, just before the rice is done add a layer of frozen vegetables, but that's not necessary. When it's finished, the rice will be nutty and filled with chicken flavor, and the chicken breasts will be tender and juicy. It's a favorite dish here with young and old family members!