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Rice Cooker Spanish Rice with Chicken & Shrimp

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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

 

Steps:

  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.

 

Approximate macros for 1 of 5 servings:

432 calories, 35g protein, 52g carbs, 10g fat, 4g fiber, 5g sugar

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