Thursday, January 12, 2012
Chicken and Rice
So I made the chicken and rice all in the rice cooker. And except for the fact that I added the peas too soon (and they got gray), it was very good.
Chicken and Rice in the Rice cooker:
1 cup brown rice
2 cups water
1/3 to 1/2 cup leftover pan juices from roasting the chickens (see note below)
1 cup frozen peas
2 large carrots, chopped
1 chicken breast, chopped
1 Tbsp low sodium soy sauce
Note: The Fine Cooking recipe for citrus roasted chicken recommended saving the pan juices to use as flavoring later. I saved about a cup of it. 1/3 was chicken fat that solidified in the fridge. I skimmed off most of the fat, leaving about 1-2 Tbsp. I put that and the rest of the pan juices that had also solidified into the rice cooker.
Into the rice cooker: brown rice, water, pan juices. Press go.
About 15 minutes before it should be done (45 min later), add diced chicken and carrots and stir. I also added the peas, but I'd recommend adding them even later. When the rice cooker is done, stir well and eat!
Top with a little soy sauce.