20 Easy Rice Cooker Recipes Perfect for Busy Weeknights

Venture into the world of effortless cooking with our collection of 20 Easy Rice Cooker Recipes Perfect for Busy Weeknights. Whether you’re craving comfort food or a quick, nutritious meal, these recipes are your ticket to delicious dinners with minimal fuss. Perfect for home cooks juggling life’s demands, let’s make weeknight meals something to look forward to. Keep reading to discover your new go-to dishes!

Garlic Butter Rice with Herbs

Zesty flavors and aromatic herbs come together in this simple yet irresistible Garlic Butter Rice with Herbs. I remember the first time I whipped this up on a lazy Sunday afternoon; the kitchen was filled with such a comforting aroma that my family couldn’t resist peeking in to see what was cooking. It’s become a staple in our home, perfect for those days when you want something fuss-free but full of flavor.

Ingredients

• 1 cup long-grain white rice (basmati works wonderfully for its fragrance)
• 2 cups water (for a fluffier texture, you can use chicken or vegetable broth)
• 3 tbsp unsalted butter (or substitute with olive oil for a lighter version)
• 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder can work in a pinch)
• 1 tbsp fresh parsley, chopped (dried parsley can be used, but fresh adds a brighter flavor)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt to taste (start with 1/2 tsp and adjust as needed)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned, to avoid bitterness.
3. Add the rinsed rice to the saucepan and stir to coat the grains with the garlic butter, toasting lightly for about 2 minutes for a nutty flavor.
4. Pour in the water (or broth) and add the thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Resist the urge to peek; keeping the lid on ensures even cooking.
5. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
6. Fluff the rice with a fork, then gently stir in the chopped parsley and salt to taste. Serve immediately for the best texture and aroma.

Now the rice is perfectly fluffy, with each grain distinct and coated in that rich garlic butter goodness. The herbs add a fresh, vibrant touch that elevates the whole dish. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Coconut Jasmine Rice with Lime

After a long day of testing out various rice dishes, I stumbled upon this gem that combines the fragrant allure of jasmine rice with the tropical sweetness of coconut, all brightened up with a squeeze of lime. It’s become my go-to side dish for summer barbecues, and I’m excited to share it with you.

Ingredients

• 1 cup jasmine rice (rinsed until water runs clear)
• 1 cup coconut milk (full-fat for creamier rice)
• 1 cup water
• 1 tbsp lime zest (from about 1 lime)
• 2 tbsp lime juice (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1 tbsp coconut oil (or any neutral oil)

Instructions

1. In a medium saucepan, heat the coconut oil over medium heat until melted.
2. Add the rinsed jasmine rice to the saucepan and stir to coat the grains with oil, toasting lightly for about 2 minutes until fragrant.
3. Pour in the coconut milk and water, then add the lime zest and salt. Stir once to combine.
4. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam. Tip: This step is crucial for fluffy rice.
6. Fluff the rice with a fork, then drizzle with lime juice and gently mix. Tip: For an extra burst of flavor, add more lime juice to taste.

Serve this Coconut Jasmine Rice with Lime alongside grilled shrimp or chicken for a meal that sings of summer. The rice is wonderfully creamy with a subtle coconut flavor, while the lime adds a refreshing zing that cuts through the richness. For a festive touch, garnish with toasted coconut flakes and lime wedges.

One-Pot Rice Cooker Jambalaya

Now, let me tell you about a game-changing recipe that’s saved my weeknight dinners more times than I can count. One-Pot Rice Cooker Jambalaya is not just a meal; it’s a vibrant, flavor-packed hug in a bowl, and the best part? It practically cooks itself while you tackle the mountain of laundry that’s been staring you down.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced bell peppers (any color works)
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb smoked sausage, sliced (andouille is traditional, but use what you love)
• 1 cup long-grain white rice (rinsed until water runs clear)
• 2 cups chicken broth (low-sodium if you’re watching salt intake)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Turn your rice cooker to the ‘saute’ or ‘cook’ function if available. Add olive oil and let it heat for about 1 minute.
2. Add onions, bell peppers, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in garlic and smoked sausage, cooking for another 2 minutes until fragrant.
4. Add rinsed rice, chicken broth, diced tomatoes with their juice, Cajun seasoning, thyme, and bay leaf. Stir well to combine.
5. Close the rice cooker lid and set to ‘white rice’ or the standard cooking mode. Let it cook until the cycle completes, about 20-25 minutes.
6. Once done, let the jambalaya sit for 5 minutes with the lid on to steam and absorb any remaining liquid. Then, fluff with a fork, remove the bay leaf, and serve.

Kind of magical how this dish turns out, right? The rice is perfectly tender, each grain infused with the smoky sausage and vibrant spices. Serve it with a sprinkle of green onions or a dash of hot sauce for an extra kick. Trust me, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Spanish Rice with Saffron and Peas

Diving into the world of Spanish cuisine has always been a thrilling adventure for me, especially when it involves the vibrant colors and flavors of Spanish Rice with Saffron and Peas. I remember the first time I tried this dish at a small tapas bar in Barcelona; the golden hue of the saffron and the sweetness of the peas made it unforgettable. Now, it’s a staple in my kitchen, perfect for those nights when I want to bring a bit of Spanish sunshine to my table.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water until the water runs clear)
• 2 cups chicken broth (vegetable broth works too for a vegetarian version)
• 1/2 cup frozen peas (no need to thaw)
• 1/4 tsp saffron threads (crushed slightly to release flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the rinsed rice to the pan, stirring to coat the grains with oil, and toast for 2 minutes. This step enhances the nutty flavor of the rice.
5. Pour in the chicken broth, then add the saffron, salt, and black pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. After 15 minutes, sprinkle the frozen peas over the top, cover again, and let sit for 5 minutes off the heat. The residual heat will cook the peas perfectly.
8. Fluff the rice with a fork, mixing in the peas gently to avoid breaking the grains.

Fluffy and fragrant, this Spanish Rice with Saffron and Peas is a delight with its slightly sticky texture and bursts of sweetness from the peas. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it as is for a simple yet satisfying vegetarian option.

Rice Cooker Chicken and Rice Casserole

Remember those lazy Sundays when the thought of spending hours in the kitchen feels overwhelming? That’s exactly when my Rice Cooker Chicken and Rice Casserole comes to the rescue, blending simplicity with comfort in every bite.

Ingredients

• 1 cup long-grain white rice (rinsing removes excess starch for fluffier rice)
• 1.5 cups chicken broth (or water, but broth adds more flavor)
• 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 cup frozen mixed vegetables (no need to thaw)

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Add the olive oil to the rice cooker pot, then the chicken pieces, and set to ‘cook’ mode. Stir occasionally until the chicken is no longer pink, about 5 minutes.
3. Tip: Browning the chicken slightly adds depth to the dish’s flavor.
4. Add the rinsed rice, chicken broth, garlic powder, onion powder, salt, and black pepper to the pot. Stir to combine.
5. Close the lid and let the rice cooker do its magic until it switches to ‘warm’ mode, about 20 minutes.
6. Tip: Resist the urge to open the lid; steam is crucial for perfectly cooked rice.
7. Quickly add the frozen mixed vegetables on top, close the lid, and let it sit for 5 minutes on ‘warm’ to thaw the vegetables.
8. Tip: This step ensures the vegetables stay vibrant and slightly crisp.
9. Fluff the rice with a fork, mixing in the vegetables and chicken evenly.

Unbelievably easy, this casserole turns out creamy with the rice perfectly absorbing all the flavors, while the chicken stays tender. Serve it straight from the rice cooker for a cozy, no-fuss dinner, or top with a sprinkle of fresh herbs for a pop of color and freshness.

Teriyaki Salmon Rice Bowl

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re as flavorful as this Teriyaki Salmon Rice Bowl. It’s a dish that reminds me of lazy Sunday dinners, where the aroma of teriyaki fills the kitchen, promising a meal that’s both nourishing and indulgent.

Ingredients

• 1 cup jasmine rice (or any long-grain rice)
• 1 lb salmon fillet, skin-on (for extra flavor)
• 1/4 cup soy sauce (low sodium works too)
• 2 tbsp honey (adjust to sweetness preference)
• 1 tbsp rice vinegar (for that tangy kick)
• 1 tsp grated ginger (fresh is best)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 5 minutes after cooking makes it fluffier.
2. While the rice cooks, mix soy sauce, honey, rice vinegar, ginger, and garlic in a bowl to make the teriyaki sauce.
3. Heat sesame oil in a pan over medium-high heat. Place the salmon skin-side down and cook for 4 minutes until crispy. Tip: Don’t move the salmon too soon to get that perfect sear.
4. Flip the salmon and pour the teriyaki sauce over it. Reduce heat to medium and cook for another 3 minutes, spooning sauce over the salmon occasionally.
5. Remove the salmon from the pan and let it rest for 2 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping the salmon moist.
6. Fluff the rice with a fork and divide into bowls. Top with sliced salmon, drizzle with remaining sauce, and garnish with sesame seeds and green onions.

Just imagine the tender, flaky salmon with its glossy teriyaki glaze atop a bed of steaming jasmine rice—each bite is a harmony of sweet, savory, and umami. For an extra crunch, serve with a side of quick-pickled cucumbers.

Kimchi Fried Rice with Fried Egg

How many times have I found myself staring into the fridge, wondering what to do with that leftover kimchi? Too many to count. That’s when this Kimchi Fried Rice with Fried Egg comes to the rescue, turning what seems like a fridge clean-out into a crave-worthy meal. It’s my go-to for a quick, flavorful dinner that feels anything but last-minute.

Ingredients

• 2 cups cooked white rice (day-old rice works best for texture)
• 1 cup kimchi, chopped (plus 2 tbsp kimchi juice for extra flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 eggs
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil
• 1 green onion, sliced (for garnish)
• 1 tsp toasted sesame seeds (optional, for crunch)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the chopped kimchi and stir-fry for 2-3 minutes, until it starts to caramelize.
3. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, ensuring the rice is evenly coated with the kimchi.
4. Drizzle the soy sauce and sesame oil over the rice, mixing well. Cook for another 2 minutes, allowing the flavors to meld.
5. Push the rice to one side of the skillet and add the remaining 1 tbsp vegetable oil to the empty space. Crack the eggs into the oil.
6. Cook the eggs sunny-side up or to your preferred doneness, about 2-3 minutes for runny yolks.
7. Garnish the fried rice with sliced green onions and sesame seeds before serving with the fried eggs on top.

Perfectly balanced between the tangy, spicy kimchi and the rich, runny egg yolk, this dish is a textural dream. Try serving it with a side of crispy seaweed snacks for an extra layer of flavor and crunch.

Rice Cooker Mushroom Risotto

Unbelievable as it may seem, I discovered the magic of making risotto in a rice cooker during one of those hectic weeknights when time was not on my side. This Rice Cooker Mushroom Risotto has since become my go-to for a fuss-free, creamy delight that doesn’t skimp on flavor. It’s a game-changer for anyone who loves risotto but dreads the constant stirring.

Ingredients

• 1 1/2 cups Arborio rice (do not substitute with regular rice)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1 cup white mushrooms, sliced (cremini or button mushrooms work well)
• 1/2 cup white onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (or olive oil for a dairy-free version)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Turn on the rice cooker to the ‘Cook’ setting and add the butter. Once melted, add the onions and garlic, sautéing until translucent, about 3 minutes.
2. Add the sliced mushrooms to the rice cooker and cook until they start to soften, about 2 minutes. Tip: Don’t overcrowd the mushrooms to ensure they brown slightly.
3. Stir in the Arborio rice, making sure each grain is coated with the butter and vegetable mixture, about 1 minute.
4. Pour in the white wine (if using) and let it simmer until mostly absorbed, about 2 minutes. Tip: This step enhances the risotto’s flavor profile.
5. Add the warm broth to the rice cooker, give it a quick stir, and close the lid. Let it cook until the rice cooker switches to ‘Keep Warm’ mode, about 20 minutes.
6. Open the lid, stir in the Parmesan cheese, and season with salt and pepper to taste. Tip: The risotto should be creamy but still slightly al dente.
7. Garnish with fresh parsley and serve immediately, offering extra Parmesan on the side.

Nothing beats the creamy texture and earthy flavors of this risotto, especially when served with a crisp green salad or a glass of the remaining white wine. It’s a simple yet sophisticated dish that’ll make weeknight dinners feel a bit more special.

Sweet and Spicy Pineapple Rice

Kicking off the week with a dish that’s as vibrant as my mood on a sunny Sunday morning—Sweet and Spicy Pineapple Rice. It’s that perfect blend of sweet, spicy, and savory that makes you forget it’s actually good for you. I stumbled upon this recipe during a lazy fridge clean-out, and now it’s a staple in my kitchen.

Ingredients

• 2 cups cooked jasmine rice (day-old rice works best for frying)
• 1 cup diced pineapple (fresh or canned, but drain well)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp red pepper flakes (less if you’re sensitive to heat)
• 1/2 cup diced bell peppers (any color for a pop)
• 2 cloves garlic, minced (because more garlic is always better)
• 1/4 cup chopped cilantro (for that fresh finish)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds to avoid burning.
3. Toss in the diced bell peppers, cooking for another 2 minutes until they start to soften.
4. Add the diced pineapple to the skillet, stirring to combine with the peppers and garlic. Cook for 1 minute to slightly caramelize the pineapple.
5. Mix in the cooked jasmine rice, breaking up any clumps with the back of your spoon. Ensure the rice is evenly coated with the oil and spices.
6. Drizzle the soy sauce over the rice, stirring continuously for 2 minutes to distribute the flavors evenly.
7. Remove from heat and fold in the chopped cilantro for a fresh burst of flavor.

Every bite of this Sweet and Spicy Pineapple Rice is a delightful contrast—the sweetness of the pineapple against the heat of the pepper flakes, all tied together with the savory depth of soy sauce. Serve it in a hollowed-out pineapple half for an Instagram-worthy presentation that’s as fun to make as it is to eat.

Rice Cooker Lentil and Rice Pilaf

Zesty flavors and hearty ingredients come together in this Rice Cooker Lentil and Rice Pilaf, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor. I remember the first time I tried making it; the aroma filled my apartment, and I knew I had stumbled upon something special.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1/2 cup green lentils (picked over and rinsed)
• 2 cups vegetable broth (or water for a less flavorful option)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ground cumin (for a warm, earthy flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat the olive oil in the rice cooker on the ‘Cook’ setting. Add the diced onion and sauté until translucent, about 3 minutes.
2. Add the minced garlic and ground cumin to the rice cooker. Stir for about 30 seconds until fragrant.
3. Mix in the rinsed basmati rice and green lentils, stirring to coat them with the oil and spices.
4. Pour in the vegetable broth, then add the salt and black pepper. Stir gently to combine all ingredients.
5. Close the rice cooker lid and set to the ‘White Rice’ or equivalent setting. Allow to cook until the machine switches to ‘Keep Warm’ mode.
6. Let the pilaf sit for 10 minutes after cooking to allow the flavors to meld and the texture to perfect.
7. Fluff the pilaf with a fork before serving to separate the grains and lentils evenly.

Now, this pilaf boasts a delightful texture with each grain of rice distinct and the lentils tender but not mushy. The cumin adds a warm undertone that makes it irresistible. Try serving it with a dollop of yogurt and a sprinkle of fresh herbs for an extra layer of flavor.

Rice Cooker Quinoa and Black Bean Bowl

Yesterday, I was rummaging through my pantry, looking for something quick, nutritious, and downright delicious to whip up for lunch. That’s when I stumbled upon the idea of a Rice Cooker Quinoa and Black Bean Bowl. It’s a game-changer for busy days, and honestly, my rice cooker has never been more versatile.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 1 3/4 cups water (for perfectly fluffy quinoa)
• 1 can (15 oz) black beans, drained and rinsed (or any beans you prefer)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp cumin (for a hint of warmth)
• 1/4 tsp garlic powder (because everything’s better with garlic)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, diced (for creaminess)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In your rice cooker, combine the rinsed quinoa, water, olive oil, salt, cumin, and garlic powder. Stir gently to mix.
2. Close the lid and set your rice cooker to the white rice setting. Let it cook until the cycle completes, about 20 minutes.
3. Once the quinoa is cooked, fluff it with a fork. Tip: Letting it sit for 5 minutes after cooking makes it even fluffier.
4. Add the black beans and corn to the rice cooker. Stir gently to combine with the quinoa. Close the lid and let it sit on the ‘keep warm’ setting for 5 minutes to heat the beans and corn through.
5. Transfer the quinoa mixture to bowls. Top with diced avocado and chopped cilantro. Tip: A squeeze of lime juice adds a refreshing zing.

Perfectly fluffy quinoa meets hearty black beans and sweet corn in this bowl, with creamy avocado adding the perfect finish. I love serving it with a side of tortilla chips for an extra crunch.

Thai Basil Rice with Chicken

Nothing beats the aroma of Thai basil filling the kitchen, especially when it’s the star of a quick and flavorful dish like Thai Basil Rice with Chicken. I remember the first time I tried this at a street food stall in Bangkok; the bold flavors instantly won me over, and I’ve been perfecting my home version ever since.

Ingredients

• 1 cup jasmine rice (rinsed until water runs clear for the best texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lb chicken breast, thinly sliced (thigh works great too for more flavor)
• 3 cloves garlic, minced (fresh is key here)
• 2 Thai chilies, sliced (adjust to taste)
• 1 tbsp oyster sauce (for that umami kick)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sugar (balances the heat)
• 1 cup fresh Thai basil leaves (regular basil can sub in a pinch)
• 2 eggs (optional, for serving)

Instructions

1. Cook the jasmine rice according to package instructions and set aside. Tip: Letting it sit for 10 minutes after cooking fluffs it up perfectly.
2. Heat oil in a large pan over medium-high heat until shimmering, about 1 minute.
3. Add the chicken and cook until no longer pink, about 5 minutes, stirring occasionally.
4. Push the chicken to one side of the pan, add garlic and chilies to the other side, and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Mix everything together, then add oyster sauce, soy sauce, and sugar. Stir well to coat the chicken evenly.
6. Add the cooked rice to the pan, breaking up any clumps, and stir-fry for 2 minutes until everything is well combined.
7. Turn off the heat, then stir in the Thai basil leaves until just wilted. Tip: Adding basil off the heat preserves its vibrant color and flavor.
8. Fry the eggs sunny-side up in a separate pan if using, about 3 minutes for runny yolks.

This dish is a beautiful harmony of spicy, savory, and slightly sweet, with the Thai basil adding a fresh, peppery note. Serve it with the fried egg on top for a creamy contrast, or alongside a crisp cucumber salad to cool the heat.

Rice Cooker Beef Stew with Rice

Finally, a dish that combines the heartiness of beef stew with the simplicity of rice, all made in one pot—your rice cooker! I stumbled upon this recipe during a particularly hectic week when the thought of dirtying multiple pots was too much to bear. It’s since become a staple in my kitchen, especially on those days when I crave comfort food without the fuss.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes (for tender bites)
• 1 cup long-grain white rice (rinsed until water runs clear)
• 2 cups beef broth (low sodium preferred, adjust salt to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and sliced into rounds (about 1 cup)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust later)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown on all sides, about 3-4 minutes total. Tip: Don’t overcrowd the pan to ensure a good sear.
2. Transfer the browned beef to the rice cooker. Add the diced onion, sliced carrots, minced garlic, and dried thyme to the rice cooker.
3. Pour in the beef broth and stir to combine. Tip: Scrape any browned bits from the skillet into the rice cooker for extra flavor.
4. Add the rinsed rice to the rice cooker, gently pressing it down so it’s submerged in the liquid. Do not stir after this point to prevent the rice from becoming mushy.
5. Close the rice cooker lid and set it to the ‘Cook’ function. Let it cook until the cycle completes, about 30-40 minutes. Tip: Resist the urge to open the lid during cooking to keep the steam inside.
6. Once the cooking cycle is complete, let the stew sit for 10 minutes with the lid on to allow the rice to steam and absorb any remaining liquid.
7. Fluff the rice gently with a fork, then season with salt and pepper to taste.

Just like that, you’ve got a comforting bowl of Rice Cooker Beef Stew with Rice, where the beef is melt-in-your-mouth tender and the rice is perfectly fluffy. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick. This dish is a testament to how simple ingredients can come together to create something truly satisfying.

Lemon Herb Rice with Roasted Vegetables

Most evenings, I find myself craving something light yet satisfying, and that’s exactly when this Lemon Herb Rice with Roasted Vegetables comes to the rescue. It’s a dish that reminds me of sunny picnics and the joy of sharing food with loved ones, packed with flavors that dance on your palate.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 2 cups water (for fluffier rice)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon (zested and juiced, about 2 tbsp)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
• 2 cups mixed vegetables (like bell peppers, zucchini, and carrots, cut into 1-inch pieces)
• Salt (adjust to taste)
• Black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the vegetables.
2. In a medium pot, combine the rinsed basmati rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfectly steamed rice.
3. While the rice cooks, toss the mixed vegetables with olive oil, lemon zest, thyme, rosemary, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
4. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they’re tender and slightly caramelized. Tip: The edges should be golden for maximum flavor.
5. Once the rice is done, fluff it with a fork and gently mix in the lemon juice and roasted vegetables. Tip: Adding the lemon juice at the end preserves its bright flavor.

Here’s the beauty of this dish: the rice is wonderfully fluffy, absorbing the lemony herb notes, while the vegetables add a delightful crunch and sweetness. Serve it warm as a standalone meal or alongside grilled chicken for a more substantial dinner.

Rice Cooker Arroz con Pollo

Sometimes, the best meals come from the simplest methods, and that’s exactly what I discovered with this Rice Cooker Arroz con Pollo. It’s a dish that reminds me of lazy Sundays when I want something comforting without spending hours in the kitchen.

Ingredients

• 2 cups long-grain white rice (rinsed until water runs clear)
• 1 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 bell pepper (diced, any color)
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric (for color)
• 4 cups chicken broth (low sodium, adjust salt to taste)
• 1 cup frozen peas (thawed)
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the chicken pieces and cook until they’re no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
2. Add the onion, garlic, and bell pepper to the pan. Cook until the vegetables are soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the cumin, paprika, and turmeric, cooking for another minute until fragrant.
4. Transfer the chicken mixture to the rice cooker. Add the rinsed rice and chicken broth. Tip: Use the broth to deglaze the pan and add all those flavorful bits to the rice cooker.
5. Close the rice cooker and set it to the regular cooking cycle. Do not open the lid during cooking.
6. Once the cycle completes, let it sit for 5 minutes, then fluff the rice with a fork. Gently fold in the thawed peas.
7. Season with salt and pepper to taste before serving.

You’ll love how the rice absorbs all the flavors, resulting in a dish that’s both vibrant and comforting. Serve it with a side of avocado slices or a simple green salad for a complete meal.

Spicy Cajun Shrimp and Rice

Perfect for those evenings when you’re craving something with a bit of heat and a lot of heart, this Spicy Cajun Shrimp and Rice dish is a staple in my kitchen. I remember the first time I made it; the aroma filled my apartment, and my neighbors couldn’t resist knocking to ask what was cooking.

Ingredients

• 1 lb large shrimp, peeled and deveined (keep the tails on for extra flavor)
• 2 cups long-grain white rice (rinsed until the water runs clear)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced (fresh is best)
• 1 medium onion, diced
• 1 bell pepper, diced (any color works)
• 3 cups chicken broth (low sodium preferred)
• Salt to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; the sweetness of the vegetables is key.
3. Stir in the minced garlic and Cajun seasoning, cooking for another minute until fragrant.
4. Add the rinsed rice to the skillet, stirring to coat the grains with the oil and spices.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
6. While the rice cooks, season the shrimp with smoked paprika and a pinch of salt.
7. After the rice has cooked, arrange the shrimp on top, cover, and cook for another 5 minutes or until the shrimp are pink and opaque. Tip: Overcooking the shrimp will make them rubbery, so watch closely.
8. Remove from heat and let stand, covered, for 5 minutes before fluffing the rice with a fork.

Bursting with bold flavors and a satisfying texture, this dish is a complete meal on its own. For an extra touch, serve it with a squeeze of fresh lemon juice or a sprinkle of chopped parsley to brighten up the flavors.

Rice Cooker Stuffed Bell Peppers

Perfect for those busy weeknights when you’re craving something hearty yet don’t want to spend hours in the kitchen, these Rice Cooker Stuffed Bell Peppers are a game-changer. I stumbled upon this method during a particularly hectic week, and it’s been a staple in my home ever since.

Ingredients

• 4 large bell peppers, any color (tops cut off and seeds removed)
• 1 cup uncooked white rice (rinsed under cold water)
• 1 lb ground beef (or turkey for a lighter option)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice depth)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup water (for the rice cooker)

Instructions

1. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
2. Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 3 minutes.
3. Stir in the diced tomatoes, salt, pepper, and oregano. Simmer for 5 minutes to blend the flavors.
4. Mix in the cooked beef mixture and shredded cheddar cheese with the rinsed rice in the rice cooker pot.
5. Pour 1/2 cup water over the mixture and stir gently to combine.
6. Stand the prepared bell peppers upright in the rice cooker. Spoon the rice and beef mixture into each pepper, filling them to the top.
7. Close the rice cooker lid and set to the ‘Cook’ function. Cook for about 20 minutes, or until the rice is tender and the peppers are soft.
8. Carefully open the lid and sprinkle additional cheese on top of each pepper. Close the lid and let it sit for 2 minutes to melt the cheese.

Last but not least, these stuffed peppers come out perfectly tender with a satisfying bite, and the melted cheese adds a creamy texture that’s irresistible. Serve them with a side of sour cream or avocado slices for an extra touch of indulgence.

Chocolate Rice Pudding with Cinnamon

Waking up to the aroma of cinnamon and chocolate simmering on the stove is my idea of a perfect morning. This Chocolate Rice Pudding with Cinnamon is a cozy, comforting dish that reminds me of my grandmother’s kitchen, where every meal was made with love and a dash of something sweet.

Ingredients

• 1 cup white rice (short grain works best for creaminess)
• 4 cups whole milk (for richness, but any milk will do)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup unsweetened cocoa powder (sifted to avoid lumps)
• 1 tsp ground cinnamon (plus extra for garnish)
• 1 tsp vanilla extract (pure for the best flavor)
• Pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, combine the rice, milk, sugar, cocoa powder, cinnamon, and salt. Stir well to combine.
2. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Stir frequently to prevent sticking.
3. Cook for 25-30 minutes, or until the rice is tender and the mixture has thickened to a pudding-like consistency. Tip: If the pudding thickens too much, add a little more milk to reach your desired consistency.
4. Remove from heat and stir in the vanilla extract. Let it sit for 5 minutes to allow the flavors to meld.
5. Serve warm or chilled, sprinkled with extra cinnamon on top. Tip: For an extra indulgent treat, top with whipped cream or a drizzle of chocolate syrup.

Mmm, the pudding is luxuriously creamy with the perfect balance of chocolate and cinnamon. It’s delightful served warm on a chilly evening or cold as a refreshing dessert. Try layering it with fresh berries for a beautiful parfait!

Summary

These 20 easy rice cooker recipes are a game-changer for busy weeknights, offering delicious, hassle-free meals with minimal cleanup. Whether you’re craving comfort food or something light, there’s a recipe here for everyone. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this roundup helpful, please share it on Pinterest to spread the weeknight dinner inspiration. Happy cooking!