Rice Cooker Chicken Wild Rice and Veggies
Make weeknight dinners effortless and nutritious with this one-pot Rice Cooker Chicken Wild Rice and Veggies recipe! Packed with tender chicken, a hearty wild rice blend, and a rainbow of vegetables like carrots, celery, and peas, this dish is both wholesome and comforting. The rice cooker does all the heavy lifting, combining sautéed aromatics like garlic and onion with fragrant herbs like thyme and rosemary for a deeply savory flavor. Perfectly cooked in a flavorful chicken broth, this meal comes together in under an hour with minimal prep and cleanup. Whether you're looking for a quick family dinner or an easy meal prep option, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Wild rice blend
- 2 cups Low-sodium chicken broth
- 1 large Carrot
- 2 Celery stalk
- 1 small Yellow onion
- 2 Garlic clove
- 1 cup Frozen peas
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the wild rice blend under cold water and set aside.
Cut the chicken breasts into bite-sized cubes and season them with a pinch of salt and pepper.
Peel and dice the carrot. Chop the celery stalks into thin slices. Finely chop the onion and mince the garlic cloves.
Add the olive oil to the bottom of the rice cooker pot. Turn on the rice cooker to the sauté function (or equivalent if available) and allow it to heat for 1-2 minutes.
Add the chicken pieces to the rice cooker and sauté until lightly browned on the outside, about 4-5 minutes. Remove the chicken and set aside.
Add the diced onion, carrot, celery, and minced garlic to the rice cooker pot. Stir and sauté until softened, about 3-4 minutes.
Sprinkle the dried thyme and rosemary over the vegetables and stir to combine. Add a pinch of salt and pepper.
Pour the rinsed wild rice blend into the rice cooker pot, followed by the sautéed chicken pieces. Stir everything together to evenly distribute the ingredients.
Slowly pour in the chicken broth, ensuring that all ingredients are submerged. Gently level out the mixture with a spoon.
Close the lid of the rice cooker and set it to the 'white rice' cooking mode (or the standard mode if no specific setting is available). Cook for about 40-45 minutes, or until the rice is tender and the liquid is fully absorbed.
Once cooking is complete, open the lid and add the frozen peas. Use a fork or spoon to gently fluff the mixture, incorporating the peas. Close the lid and let it sit for an additional 5 minutes to warm the peas through.
Serve the chicken, wild rice, and vegetable mixture hot, garnished with additional herbs if desired. Enjoy!
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 22.1 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2580 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
