1/3 cup cubed, cooked chicken (breast or thighs work well)
1/4 cup canned diced tomatoes with green chiles
1 “rice cooker” cup of long grain rice
8 small Spanish olives with pimientos, halved
1 stalk celery, chopped
1/4 onion, chopped
1 packet Goya Sazón Con Culantro Y Achiote
1/4 teaspoon smoked paprika
water or chicken stock
Add the rice and contents of the flavoring packet and the paprika to the rice cooker. Fill with broth (or water) to the manufactures’ fill line. Add the remaining ingredients.
Close the lid and set to “mixed rice”. Stir before serving.
Note: This recipe is easily doubled. As is, it serves 1-2.
Just to start off, I made this in my very much beloved Zojirushi NS-VGC05 Micom 3-Cup Electric Rice Cooker and Warmer so I can really can only vouch for the success of this recipe in this particular rice cooker. That said, I cannot imagine that it wouldn’t work in another rice cooker.
This recipe is a variation of a recipe that my husband came up with after hitting on the idea of adding chicken to some rice he was making for the next day’s lunch. It started out with just onion, celery, rice and chicken then it evolved to include olives and now I added tomatoes. Matt frequently makes it when we have leftover chicken. He just puts it in the rice cooker after dinner, lets it cool then packages it up for lunch the next day. It reheats well. Of course it is also very good straight out of the rice cooker. The rice is perfectly cooked and seasoned as is the rest of the ingredients. Who says a rice cooker is a single use appliance?