Best 20 Rice Cooker Rice Recipes

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Rice cooked in a rice cooker is a staple dish in many cultures around the world. It is a simple yet versatile dish that can be served with a variety of dishes. This article provides three different recipes for cooking rice in a rice cooker:

* **Basic White Rice:** This is the most basic recipe for cooking rice in a rice cooker. It uses just three ingredients: rice, water, and salt.


* **Brown Rice:** Brown rice is a healthier alternative to white rice, as it contains more fiber and nutrients. This recipe shows you how to cook brown rice in a rice cooker.


* **Coconut Rice:** This flavorful rice dish is made with coconut milk, lime juice, and cilantro. It is a popular side dish for many Asian and Caribbean dishes.


Whether you are a beginner or an experienced cook, these recipes will help you make perfect rice in your rice cooker. So grab your rice cooker and let's get cooking!

Here are our top 20 tried and tested recipes!

SLOW COOKER RICE PUDDING



Slow Cooker Rice Pudding image

Super easy rice pudding made in a Crock Pot®. Yummo!

Provided by Susan

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h55m

Yield 8

Number Of Ingredients 9

4 cups milk
½ cup white sugar
½ cup long-grain white rice
1 tablespoon margarine
1 egg
2 tablespoons milk
½ teaspoon vanilla extract
½ teaspoon almond extract
⅛ teaspoon salt

Steps:

  • Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
  • Cook on High for 2 1/2 hours.
  • Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
  • Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
  • Continue cooking on High until creamy, about 15 minute more.
  • Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 27.7 g, Cholesterol 33.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 112.8 mg, Sugar 18.5 g

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Provided by Valerie Bertinelli

Categories     side-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

Steps:

  • In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
  • Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

Provided by DaleAnn82

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 8

Number Of Ingredients 9

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

Steps:

  • Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g

SLOW COOKER MEXICAN CHICKEN AND RICE



Slow Cooker Mexican Chicken and Rice image

Easy, simple, and tastes great!

Provided by mommyyoder

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 6

Number Of Ingredients 8

3 cups chicken broth
1 ½ cups converted long-grain white rice
½ large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained

Steps:

  • Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
  • Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g

SLOW-COOKER BLACK BEANS AND RICE



Slow-Cooker Black Beans and Rice image

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 6

Number Of Ingredients 12

1 lb dried black beans (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 dried bay leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice

Steps:

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE



Slow-Cooker Southwest Cheesy Chicken and Rice image

Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 8

Number Of Ingredients 12

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
8 boneless skinless chicken thighs
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 can (15 oz) black beans, drained, rinsed
1 cup fresh or frozen whole kernel sweet corn
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
2 cups shredded Cheddar cheese (8 oz)
4 cups cooked white rice
1/4 cup chopped fresh cilantro

Steps:

  • Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
  • Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 145 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 5 g, TransFat 1/2 g

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL



Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill image

This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 14

1 large yellow onion, peeled and quartered
2 carrots, peeled, trimmed and halved
2 celery stalks, halved
5 large garlic cloves, peeled
1 bay leaf
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
6 cups chicken broth or stock
Black pepper
Kosher salt
2 cups cooked white rice
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), more as needed
4 large egg yolks
1/2 cup sour cream
1 small bunch dill, chopped

Steps:

  • Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
  • With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
  • Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Categories     dinner, beans, sausages, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
  • Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
  • If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
  • Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

RICE COOKER RICE PUDDING



Rice Cooker Rice Pudding image

Easy way to make a simple rice pudding. Chill and serve with extra cinnamon if desired.

Provided by ASTROPHE

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 40m

Yield 8

Number Of Ingredients 5

5 ½ cups skim milk
2 cups short-grain white rice
1 cup white sugar
½ teaspoon ground cinnamon
2 ½ cups skim milk

Steps:

  • Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 66 g, Cholesterol 4.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 0.2 g, Sodium 102.9 mg, Sugar 37.1 g

OLD FASHIONED SLOW COOKER RICE PUDDING



Old Fashioned Slow Cooker Rice Pudding image

Make and share this Old Fashioned Slow Cooker Rice Pudding recipe from Food.com.

Provided by appleydapply

Categories     Dessert

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup long-grain white rice
3 cups milk
3/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 pinch salt
1/3 cup butter, melted
sweetened whipped cream

Steps:

  • In a colander, rinse rice thoroughly under cold water.
  • Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
  • Add remaining ingredients, except for butter & whipped cream.
  • Stir to combine.
  • Pour butter over rice mixture.
  • Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
  • When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

Nutrition Facts : Calories 350.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 44.2, Sodium 177, Carbohydrate 49.4, Fiber 0.5, Sugar 25, Protein 5.8

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP



Slow-Cooker Creamy Chicken and Wild Rice Soup image

Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 8

Number Of Ingredients 7

1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g

RICE COOKER RISOTTO



Rice Cooker Risotto image

I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.

Provided by turtle311

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 3

1 ½ cups Arborio rice
4 ½ cups hot chicken stock
1 cup grated Parmesan cheese

Steps:

  • Place the rice and heated chicken stock into the rice cooker.
  • Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
  • Sprinkle Parmesan cheese over the rice and stir.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 46.9 g, Cholesterol 12.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 718.1 mg, Sugar 0.5 g

SLOW COOKER CHICKEN AND RICE



Slow Cooker Chicken and Rice image

Start this dinner in your slow cooker before you leave for work in the morning and come home to a delicious chicken and rice meal in a taco-seasoned tomato sauce.

Provided by Robyn M Johnson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h15m

Yield 4

Number Of Ingredients 10

1 (28 ounce) can diced tomatoes, undrained
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 large bell peppers, coarsely chopped
1 cup uncooked long-grain white rice
1 cup water
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Combine tomatoes, chicken, bell peppers, rice, water, onion, taco seasoning, salt, pepper, and cayenne in a slow cooker; stir to combine. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 54.1 g, Cholesterol 29.3 mg, Fat 1.7 g, Fiber 4 g, Protein 16.9 g, SaturatedFat 0.5 g, Sodium 1588.8 mg, Sugar 8.9 g

SLOW COOKER PORK CHOPS AND RICE



Slow Cooker Pork Chops and Rice image

I came up with this recipe by combining 3 other recipes and adapting it for the slow cooker.

Provided by JENNIFERK2

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 8h10m

Yield 4

Number Of Ingredients 13

4 boneless, center cut pork chops
⅓ cup uncooked brown rice
⅔ cup uncooked white rice
½ cup chopped onion
¼ cup butter
8 ounces green peas
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
½ cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
½ teaspoon pepper

Steps:

  • In a large skillet over medium heat, brown pork chops on both sides.
  • Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
  • Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 56.8 g, Cholesterol 115.1 mg, Fat 20 g, Fiber 5.3 g, Protein 42.1 g, SaturatedFat 10 g, Sodium 1133.7 mg, Sugar 6.5 g

SLOW COOKER BEEF TIPS AND RICE



Slow Cooker Beef Tips and Rice image

Yield 6

Number Of Ingredients 7

2 1/2 pounds beef stew meat
1 1/4 cups water
2 beef bouillon cubes
1 (10.5 ounce) cream of mushroom soup
1 onion (chopped)
2 (.87 ounce) packages brown gravy mix
3 cups cooked rice

Steps:

  • Spray slow cooker with non stick cooking spray. Turn onto Low setting.
  • Place stew meat in the bottom of the slow cooker.
  • In a microwave safe bowl add the water and 2 beef bouillon cubes. Bring to a boil in the microwave and then stir until cubes are dissolved.
  • Then add in the soup, chopped onion, and gravy mix packets.
  • Stir until combined and pour over the beef in the slow cooker.
  • Gently stir until all the meat is covered.
  • Cover with lid and cook on low setting for 6 hours.
  • If you like the gravy a little thicker at the end of the cooking time, add in 1 Tablespoon of cornstarch.
  • Serve over cooked rice.

SLOW COOKER LEMON-GARLIC CHICKEN AND RICE



Slow Cooker Lemon-Garlic Chicken and Rice image

This slow cooker chicken and rice dish is a perfect set-it-and-forget-it meal for the cooler months.

Provided by Lauren Magenta

Categories     100+ Everyday Cooking Recipes     Slow Cooker     Main Dishes     Chicken

Time 4h25m

Yield 6

Number Of Ingredients 11

1 (32 fluid ounce) container chicken broth
1 cup lemon juice
2 tablespoons minced garlic
1 tablespoon garlic powder
1 tablespoon cayenne pepper
8 (5 ounce) bone-in chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil
2 ½ cups uncooked white rice
2 cups sliced carrots
1 pinch chopped fresh parsley, or to taste

Steps:

  • Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes.
  • In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside.
  • Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 626.4 calories, Carbohydrate 72 g, Cholesterol 120.4 mg, Fat 19 g, Fiber 2.8 g, Protein 39.1 g, SaturatedFat 4.5 g, Sodium 859 mg, Sugar 4.4 g

SLOW COOKER SPANISH RICE



Slow Cooker Spanish Rice image

Easy, quick Spanish rice in a slow cooker.

Provided by CHILLIE72

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 6h25m

Yield 6

Number Of Ingredients 10

2 pounds ground beef or chuck
1 (28 ounce) can whole peeled tomatoes
2 green bell peppers, chopped
1 cup water
1 (8 ounce) can tomato sauce
2 onions, chopped
1 cup uncooked converted rice
2 ½ teaspoons salt
2 ½ teaspoons chili powder
2 teaspoons Worcestershire sauce

Steps:

  • Place ground beef in a large skillet. Cook and stir over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  • Combine tomatoes, green pepper, water, tomato sauce, onions, rice, salt, chili powder, and Worcestershire sauce in the slow cooker. Stir thoroughly. Cover and cook on Low until rice is tender, 6 to 8 hours.

Nutrition Facts : Calories 399 calories, Carbohydrate 38.1 g, Cholesterol 68.6 mg, Fat 17.7 g, Fiber 3.9 g, Protein 22.1 g, SaturatedFat 6.9 g, Sodium 1428.7 mg, Sugar 7.4 g

VEGAN PRESSURE COOKER RED BEANS AND RICE



Vegan Pressure Cooker Red Beans and Rice image

Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.

Provided by Sarah DiGregorio

Categories     beans, sausages, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 20

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
  • Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
  • Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

PRESSURE-COOKER RED BEANS AND RICE



Pressure-Cooker Red Beans and Rice image

My family loves New Orleans-style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

3 cups water
2 smoked ham hocks (about 1 pound)
1 cup dried red beans
1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 teaspoon ground cumin
1 medium tomato, chopped
1 medium green pepper, chopped
1 teaspoon salt
4 cups hot cooked rice

Steps:

  • Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 671mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 12g fiber), Protein 12g protein.

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS



Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 20

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs
Salt and freshly ground black pepper
One 15-ounce can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish
2 cups instant white rice
One 14-ounce can coconut milk
1 cup water
One 15-ounce can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper

Steps:

  • For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
  • In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
  • Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
  • For the rice: In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

Tips:

  • Use the correct type of rice: Not all types of rice are suitable for cooking in a rice cooker. Long-grain rice, such as basmati or jasmine, is best as it cooks evenly and doesn't become sticky.
  • Measure the rice and water accurately: The ratio of rice to water is crucial for perfect rice. Use a measuring cup to ensure you use the correct amount of each.
  • Rinse the rice before cooking: Rinsing the rice removes excess starch, which can make the rice sticky. Simply rinse the rice under cold water for a few minutes, then drain it.
  • Add salt or other seasonings: You can add salt or other seasonings, such as herbs or spices, to the rice before cooking for extra flavor. Be careful not to add too much, as the rice can become too salty.
  • Cook the rice according to the manufacturer's instructions: Different rice cookers may have different cooking settings and times. Refer to the manufacturer's instructions for the best results.
  • Let the rice rest before serving: Once the rice is cooked, let it rest for a few minutes before serving. This allows the rice to absorb any remaining moisture and become fluffy.

Conclusion:

Using a rice cooker is an easy and convenient way to cook perfect rice every time. By following these tips, you can ensure that your rice turns out fluffy, flavorful, and delicious. So next time you're short on time or just want a hassle-free meal, reach for your rice cooker and let it do the work for you.

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