Ingredients:

  • 2 cups (370g) Long-grain white rice
  • 1.5 cups (350ml) Low-sodium chicken broth
  • 1 cup (240ml) Mild salsa
  • 1 tbsp (15ml) Freshly squeezed lime juice
  • 1 lb (450g) Chicken breast, cut into 1/2-inch cubes
  • 1 can (15 oz / 425g) Black beans, rinsed and drained
  • 1 cup (150g) Frozen sweet corn
  • 0.5 unit White onion, finely diced
  • 1 tsp (2g) Smoked paprika
  • 1.5 tsp (3g) Ground cumin
  • 1 tsp (3g) Garlic powder
  • 0.5 tsp (1g) Dried oregano
  • 1 tsp (6g) Sea salt

Instructions:

  1. Place long-grain white rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch.
  2. Add the rinsed rice to the rice cooker inner pot, followed by the chicken broth, salsa, lime juice, smoked paprika, cumin, garlic powder, dried oregano, and sea salt. Stir well to combine.
  3. Layer the diced chicken breast, drained black beans, frozen corn, and diced onion on top of the rice mixture. Do not stir extensively to ensure even cooking of the protein.
  4. Close the lid and set the rice cooker to the 'White Rice' or 'Standard' setting. Once the cycle finishes and switches to 'Keep Warm', let it sit for 5 minutes.
  5. Open the lid and fluff the mixture with a silicone or wooden rice paddle to combine all layers before serving.