The following recipe for Leftovers Automatic Chicken & Rice is from SurvivalBlog reader Angie T. She writes:
“My husband travels a lot for his work, and I don’t like to make elaborate meals for myself when he’s on tehe road. This is a recipe I use in my automatic rice cooker, using chicken leftovers. It is a variation on a recipe that found online. You can also use a traditional stovetop pan for cooking this.”
Ingredients
- 2 cups of your preferred rice (I like Jasmine)
- 3 cups chicken broth (canned or leftover from your freezer, microwaved back to liquid.)
- 1/4 cup minced onion (or less, to taste)
- Salt – to taste, or omit (Note: Use very little or no salt if your chicken or broth is salty!)
- Pepper – to taste, or omit
- Optional: Up to 1.5 cups of leftover (or canned) fully-cooked chicken meat, chopped into 1/4-inch or smaller bits.
Directions
Put the first three ingredients in your automatic rice maker (or your Instapot set for rice), and press “Start”. When the rice is done, pour it into a medium-ish mixing/serving bowl and stir in your refrigerated leftover chicken bits. Season with salt and pepper to suit your taste. Wait 3-5 minutes for the added chicken to warm, before you serve it.
SERVING
Serve it while still hot.
STORAGE
Any leftovers should be immediately refrigerated and used within 24 hours.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail [1]. Thanks!