Ingredients:

  • 1.5 cups (300g) Long-grain white rice, rinsed
  • 1.75 cups (415ml) Low-sodium chicken broth
  • 1 cup (240g) Chunky salsa
  • 1 tbsp (15ml) Fresh lime juice
  • 1 lb (450g) Boneless skinless chicken thighs, cut into 1/2-inch cubes
  • 15 oz (425g) Black beans, drained and rinsed
  • 1 cup (150g) Frozen sweet corn
  • 1 small Bell pepper, diced
  • 1 tsp (5g) Smoked paprika
  • 1 tsp (5g) Cumin
  • 1/2 tsp (2.5g) Garlic powder
  • 1/2 tsp (2.5g) Onion powder
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Rinse the rice. Place the 1.5 cups of rice in a fine mesh sieve and run cold water over it until the water runs clear. Note: This removes surface starch to prevent clumping.
  2. Layer the base. Add the rinsed rice and 1.75 cups of chicken broth to the rice cooker pot.
  3. Season the liquid. Stir in the smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
  4. Add the salsa and lime. Pour in 1 cup of chunky salsa and 1 tbsp of lime juice, but don't stir it deeply — just a light swirl on top is fine.
  5. Nestle the chicken. Place the 1 lb of cubed chicken thighs on top of the rice layer. Note: Keeping the meat on top ensures it steams rather than boils.
  6. Top with vegetables. Spread the black beans, frozen corn, and diced bell pepper over the chicken.
  7. Start the cycle. Close the lid and select the 'White Rice' or standard 'Cook' setting.
  8. Wait for the click. Cook for approximately 40 minutes until the machine switches to 'Warm'.
  9. Rest the grains. Keep the lid closed for 5 minutes after it finishes until the steam settles and the rice firms up.
  10. Fluff and serve. Open the lid and use a plastic paddle to gently fold the layers together until everything is vibrant and well mixed.