Rice Cooker Ginger Chicken and Rice


  • 1 large chicken bouillon cube
  • 1.25 pound(s) skinless, boneless chicken thighs
  • Kosher salt
  • 3 packed cups baby spinach
  • 0.75 cup(s) hot water
  • 1 cup(s) jasmine rice
  • 1 2-inch piece of fresh ginger
  • + 1 more ingredients
    • 1 cup(s) unsweetened coconut milk

In a small bowl, dissolve the bouillon cube in the hot water. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt. Turn the cooker on; the dish should be done in about 40 ...

View full recipe at Food & Wine


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