HomeKitchen › My Favourite Rice Cooker Recipe

My Favourite Rice Cooker Recipe

Chicken rice has always been one of my favourite food – and after moving away from Singapore, it’s only natural that I crave for the oily and fragrant rice topped with silky and juicy chicken meat! But as there’s only X and me, it’s a little ridiculous to cook up one whole chicken as we won’t be able to finish it in one sitting.

I then remembered my mom tried cooking chicken rice in a rice cooker before – her rice cooker had a steamer insert, so she placed the seasoned rice in the rice cooker, add in the steamer insert, place the chicken in the steamer and cooked as per normal, so even though my rice cooker is very basic with no additional gadgets, I decided to give this method a go.

When you’re in a pinch with little time and you don’t want to be stuck with a pile of dishes, use slow cooker recipes! They’re great because they allow you to multitask while your food is being cooked. And no worries if you don’t have a slow cooker – simply transform your rice cooker into a slow cooker so you can still get the job done!

Great hearty meal for a family dinner or your post-workout meal prep.

Ingredients for 5 servings:

  • 2 cups uncooked sprouted brown Basmati rice
  • 1 lb chicken breast (chopped into pieces)
  • 1/2 lb raw shrimp (peeled, deveined, chopped)
  • 1 diced Roma tomato
  • 1/3 cup chopped red onion
  • 1 chopped green bell pepper
  • 4oz green chiles
  • 5 cup chicken broth (no salt)
  • 8oz tomato sauce (no salt)
  • 1.25 cup water
  • 1 tablespoon olive oil
  • Seasonings:
    • 1 teaspoon Mexican oregano
    • 1 teaspoon cumin
    • 1/2 teaspoon smoked paprika
    • 5 teaspoon chili powder
    • sea salt & pepper to taste
  • Garnish:
    • Fresh cilantro


  1. Spray the inside of the rice cooker with olive oil.
  2. Then add all of the ingredients to the rice cooker.
  3. Briefly stir the mixture with a spatula, close the lid and select the appropriate cooking setting. I set my rice cooker to “brown rice” and it cooked for about 50 minutes. Just ensure the rice is neither undercooked (crunchy) nor overcooked (mushy).
  4. Once it has completed cooking, serve immediately or place in meal prep containers to enjoy throughout the week.
Find out other great recipes here.

Comments are closed.