Rice Cooker Spanish Rice with Chicken & Shrimp
Sometimes you are in a hurry and just do not have enough time to clean up after a meal. If you find yourself in this situation often, then this slow cooking recipe is the one for you. This rice cooker Spanish rice with chicken and shrimp will leave you with an amazing meal with next to no dishes. This meal is great if you are working out as it has everything you need from carbohydrates and protein to fats.
This is a really good substitute for regular pan Spanish chicken and rice recipes. Not to mention how much easier the cleanup is. That being said, for this Spanish chicken and rice recipe you will need to following ingredients. Keep in mind that the number of ingredients listed here is for five servings. You will need two cups of sprouted brown basmati rice, uncooked. One pound of chicken breast or chicken thigh, chopped into pieces, and half a pound of cleaned and chopped shrimp. For vegetables, one Roma tomato diced, chopped red onion, about a third of a cup, entire green bell pepper, also chopped, and four ounces of green chiles. You will also need about five cups of chicken broth without salt, as well as eight ounces of tomato sauce, also without salt, a cup and a quarter of water and a single tablespoon of olive oil.
For seasoning, one teaspoon of Mexican oregano and cumin, half a teaspoon of smoked paprika, five teaspoons of chilli powder, and sea salt and pepper to your taste. Lastly, for garnish, fresh cilantro will do the trick.
To prepare the dish, add olive oil to the rice cooker and add everything in. Simply set it on a brown rice setting for about fifty minutes making sure it does not overcook. That is it, great for meal prep or a lunch with friends and family.
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
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 5 teaspoon chili powder
- sea salt & pepper to taste
- Fresh cilantro
Spray the inside of the rice cooker with olive oil.
Then add all of the ingredients to the rice cooker.
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).
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:
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!