When I made Asian chicken with ginger the other night, I also whipped up an easy batch of chicken and thyme rice with carrots as well.
I’m sure if you have ever looked at the ingredients on the back of one of those premixed boxes of rice, some of the ingredients were pretty hard to pronounce. Well guess what? A four year old will be able to pronounce all the ingredients in this simple {and delicious} recipe.
How cool is that?
Ingredients
2 cups jasmine rice
3 cups chicken stock {or water if you prefer}
1 large carrot, diced
1 teaspoon dried thyme
1 teaspoon parsley
1/2 teaspoon kosher salt
Directions
Measure 2 cups jasmine rice and rinse in a fine-mesh sieve.
Place the chicken stock, rice, carrots, thyme, parsley, and kosher salt in a rice cooker and cook as you would regular white rice.
Or, if you don’t have a rice cooker, place all the ingredients in a medium sauce pan and bring to a boil over medium heat. Reduce heat to a simmer, cover, and cook for 20 minutes or until the rice is tender.
Serve as a side dish or hey, just eat a giant bowl of rice for dinner. That works too!
~Mavis
If you love using your rice cooker as much as I do, you’ll want to check out The Ultimate Rice Cooker Cookbook . The book is filled with 250 awesome possum recipes.
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I’ve never thought of cooking in my rice cooker before! What a brilliant idea. I use a crock pot often but this opens up a whole new world!
Yes indeed!