An Easy Rice Side-Dish Ready In Minutes
These days time runs short in our family so making quick meals are a priority which means I often find ways to speed things up a notch.
The other day we created a Crock-pot Mexican Chicken with Vegetables (coming soon to the blog) and this Apple-Cinnamon Chicken Rice with Raisins as a side-dish.
Both recipes are simple to make with easy clean-up to follow
We aren’t fans of buying quick-cooking rice in boxes or packets so I thought I would try cooking my chicken rice dish right in the rice cooker to see what would happen.
Voila, it turned out fluffy and perfect!
Over the years I’ve always added different oils and herbs to the rice cooker with success.
I did that for this chicken rice recipe but then added a few more spices that I haven’t tried before.
Start by soaking and then rinsing the rice in luke-warm water to get some of the starch off and then add it to the rice cooker.
Cover the rice with cold water in equal amounts to the rice then add turmeric, cinnamon, onion powder, 1/3 cup chopped red onion, lime juice, salt, pepper, chives, and cumin.
Once the rice cooker finished I let it stand on warm for a minute or so.
At this poin,t you can add sesame oil or extra-virgin olive if you’d like or add it to the rice cooker before you cook the rice.
I decided not to use any oil for this recipe.
While the rice was finishing up I added about a 1.5 tablespoons of low-sodium chicken bouillon mix (approx 2 cubes) to a cup and added about 1 cup of water.
Taste your broth for proper consistency in flavour depending on the product you use.
Add more water if you need to.
I fluffed the rice with a fork in a glass bowl where I slowly poured the chicken broth little by little so the rice would absorb it.
Then I sprinkled raisins and chopped apples for texture and to add subtle sweet flavour and mixed them in.
Lastly, I chopped fresh parsley from the pot we have sitting in our kitchen window and mixed it in the chicken rice.
Related: Pineapple Rice
I didn’t add chicken since we were serving the Apple-Cinnamon Chicken Rice with Raisins as a side-dish for our crock-pot Mexican Chicken and Vegetables.
If you want to add cooked chopped chicken breast I would do that before you add the chicken broth.
This chicken rice turned out perfect and it was done all in the rice cooker and is bursting with a beautiful yellow colour.
Normally I make a garlic, lime, ginger, sesame oil rice which takes a bit of time but so worth the wait.
It’s done in the rice cooker then fried so there are more dishes to clean up and more effort required.
Related: Beet Leaves and Rice Stir-fry
So, depending on how long it takes your rice cooker to cook up 1.5 cups of rice you can have this side-dish ready to go in about 20 minutes.
How to make Apple Cinnamon Chicken Rice with Raisins
- 1.5 cups of dry basmati rice
- 1.5 cups of cold water
- 1/4 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon of cumin
- 1 tablespoon turmeric
- 1 teaspoon cinnamon
- 1 tablespoon fresh or dried chives or you can use spring onion
- 1/4 cup minced red onion
- 1 teaspoon lime juice
- 1 teaspoon onion powder
- 1/2 cup Thompson raisins
- 3/4 cup chopped apple of your choice
- Handful of chopped fresh parsley
- 1 cup of hot water with 1.5 tablespoons of low-sodium chicken bouillon mixed in
- Wash your rice a couple of times with luke-warm water to rinse away as much starch as you can then put into the rice cooker. Add in equal parts water and make sure the rice is covered with water.
- Add in all of the spices (not the chicken broth, apples or raisins)
- Give it a stir then turn on your rice cooker
- When the rice is done add in the chicken stock (if you want to add chicken breast add it first before the chicken stock) Mix little by little as you add the stock slowly so the rice absorbs it.
- Add the apples, raisins, lime juice and mix
- Top with chopped fresh parsley and a bit of cinnamon
This short-cut apple cinnamon chicken rice recipe was a hit in our house and I’m sure I’ll be making it again and again.
If you are worried about the raisins being too hard just let the rice do the work with the residual heat as it warms everything up.
You could also cover the rice when it’s done to let the heat circulate even better to moisten up the raisins and warm the apples through.
Related: Easy Cheesy Rice Pie
It doesn’t get any easier than that for delicious home-cooked rice.
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