Rice with vegetables and chicken breast (multicooker)
Rice with vegetables and chicken breast is perfect for days when you want to cook a main dish in a single appliance. The meat is lightly browned, then the vegetables, rice, and chicken broth are added. The multicooker takes care of the rest, and at the end, fresh parsley is added. The recipe uses plenty of vegetables and is easy to adapt based on what you have prepared. Quick Info Total time: not specified; includes approximately 15 minutes for the FRY program, plus the duration of the pilaf program Preparation time: not specified Cooking time: approximately 15 minutes for browning the chicken, then the duration of the program for pilaf Servings: the exact number of servings is not specified Difficulty: easy Recipe type: main dish, prepared in a multicooker Ingredients Half a chicken breast A cup of rice A carrot A red bell pepper A green bell pepper Green onion A large tomato A piece of parsnip A small zucchini 2 tablespoons of peas 2 tablespoons of sweet corn 2 cups of chicken broth Salt, to taste Fresh parsley Preparation method 1. Cut the chicken breast into small cubes. Smaller pieces cook evenly and mix more easily with the vegetables and rice. 2. Start the multicooker on the FRY program and cook the chicken cubes for about 15 minutes. Let them brown lightly, stirring occasionally. 3. Meanwhile, prepare the vegetables. Chop the carrot, bell peppers, green onion, tomato, parsnip, and zucchini. 4. In the last 5 minutes of the FRY program, add the chopped vegetables, peas, and sweet corn over the chicken. Sauté them together with the meat pieces until they soften slightly. 5. Adjust the mixture with salt. It’s better to consider how salty the chicken broth is, so you don’t overdo it with the salt. 6. Add the rice and the two cups of chicken broth. Gently mix so that the rice is distributed among the meat and vegetables. 7. Select the pilaf program. Close the lid and start the multicooker. Let the appliance finish the program. 8. When the dish is ready, sprinkle chopped fresh parsley and serve the rice with vegetables and chicken breast. Why I make this recipe often It’s a practical recipe when you want to use multiple vegetables in the same dish. The rice absorbs the chicken broth and cooks together with the meat, without needing to use multiple pots. Plus, the preparation is simple: the chicken is browned, the vegetables are added to the same pot, and then the pilaf program is started. The combination can be easily adjusted based on the amount of vegetables available. Peas and corn bring a sweet flavor, while the bell peppers, tomato, carrot, zucchini, and parsnip add texture and variety to the dish. Tips and variations Tips Cut the chicken breast into evenly sized cubes so they cook in a similar time. Very large pieces may take longer to cook through, while very small ones may dry out faster. Follow the indicated timing for adding the vegetables. The recipe source recommends that they should go into the multicooker in the last 5 minutes of the FRY program, after the chicken has started to brown. Consider the salt in the chicken broth. Cook more cautiously at first and adjust the taste before adding the rice. After adding the rice and broth, mix enough for the ingredients to be distributed without overdoing it. Then close the lid and let the pilaf program run. Parsley is added at the end, after the program is complete. This way, it remains fresh and tastes better in the warm dish. Substitutions The recipe does not offer exact substitutions for ingredients. You can modify the proportion of the included vegetables based on what you have on hand, but it’s best to keep the amount of rice and the two cups of chicken broth to keep the dish close to the original version. Green onion can be used in the available quantity, as no exact measurement is indicated in the ingredient list. Similarly, salt is added to taste and depending on how concentrated the broth is. Variations You can make a version with more vegetables, using more carrot, bell pepper, or zucchini from the already mentioned ingredients. For a simpler version, you can reduce the number of vegetables, while still keeping the chicken, rice, and broth. If you like the taste of corn and peas, you can keep these two ingredients in the dish and adjust the rest of the vegetables according to your preference. They are added in the same step with the chopped vegetables, in the last 5 minutes of the FRY program. Serving ideas Rice with vegetables and chicken breast is served hot, immediately after sprinkling the fresh parsley. It can be served directly in plates as a main dish, since it already contains meat, rice, and vegetables in the same portion. If you are preparing it for several people, you can place it in a larger dish and portion it out after adding the parsley. It’s useful to take from the pot both vegetables, meat, and rice, so that each portion is balanced. Frequently asked questions Can I use the rice directly in the multicooker? Yes. After the chicken and vegetables have been sautéed, you add the rice and chicken broth, then select the pilaf program. The recipe does not mention a separate step for boiling the rice. When are the peas and corn added? Peas and sweet corn are added together with the chopped vegetables over the chicken cubes in the last 5 minutes of the FRY program. How long does the pilaf program take? The exact duration is not specified in the recipe and may vary depending on the multicooker model. It’s advisable to select the pilaf program and let the appliance complete it. Can I use another type of broth? The recipe is written with chicken broth, which is added in a quantity of two cups. If you use another liquid, the final taste may change, and the amount should be adjusted based on the type of rice and the appliance program. How many servings does it yield? The exact number of servings is not mentioned. The quantity includes half a chicken breast, a cup of rice, two cups of broth, and several vegetables, so the number of servings depends on the portion sizes served. Nutritional values The values below are estimates, as the source does not specify the weight of the chicken breast, the amount of green onion, the exact size of the cup of rice, or the number of servings. For the entire amount of dish, the estimate is approximately 750–900 kcal, 55–65 g protein, 115–135 g carbohydrates, and 10–16 g fats. Most of the protein comes from the chicken breast, while carbohydrates are primarily from rice, corn, and peas. The vegetables contribute fiber, vitamins, and minerals, but the exact amount cannot be calculated without precise weights. The values per serving cannot be accurately determined as the recipe does not mention how many servings are obtained and does not provide exact quantities for all ingredients. Storage and reheating Store the rice with chicken and vegetables in a closed container in the refrigerator. Since the dish contains meat and cooked rice, it is recommended to cool it and refrigerate it without leaving it at room temperature for long. When reheating, heat only the amount you plan to consume. If the rice has hardened after storage, the texture may become more pleasant after even heating, but the recipe does not indicate adding extra liquid. Fresh parsley can be sprinkled at serving if you want a fresh flavor.
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