Best 8 Rice Cooker Chicken Wild Rice And Veggies Recipes

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Rice cooker chicken wild rice and veggies is a simple dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of protein and vegetables, and it's also a delicious and affordable meal. With just a few simple ingredients and a little bit of time, you can create a delicious and nutritious dish that the whole family will love.

Let's cook with our recipes!

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE



Super Veggie Chicken and Wild Rice Casserole image

An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 1h35m

Yield 8

Number Of Ingredients 10

2 medium carrots, diced
3 cups chopped cooked chicken
1 (6.0 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
1 (8 ounce) package fresh mushrooms, chopped
½ medium onion, diced
1 cup fresh or frozen peas, thawed
1 cup packed fresh spinach, chopped
2 ½ cups chicken broth
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
  • Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
  • Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 25 g, Cholesterol 57.3 mg, Fat 9.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 851.4 mg, Sugar 3.9 g

CHICKEN & VEGETABLE WILD RICE SOUP



Chicken & Vegetable Wild Rice Soup image

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

Steps:

  • Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

RICE COOKER CHICKEN, WILD RICE AND VEGGIES



Rice Cooker Chicken, Wild Rice and Veggies image

My boyfriend and I made this recipe from stuff we had around the house one night and it turned out great. Easy, flavorful and healthy to boot! I used a packet of Tyson "recipe ready" chicken breast pieces because I had it on hand, I'm sure any meat would work.

Provided by sch3dana

Categories     One Dish Meal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 cup lundberg wild rice (could use any whole grain rice)
1 1/2 cups chicken broth
1 1/2 cups water
1/2 lb chicken breast
1 cup cabbage, chopped
3 stalks green onions, chopped
2 bok choy, seperated into pieces

Steps:

  • Combine first 5 ingredients in rice cooker and turn on.
  • Stir occassionally.
  • Cook 30-40 minutes.
  • Add green onion and bok choy towards the end of cook time to prevent overcooking.
  • Rice package says 50 minutes cook time, but I just test the rice for tenderness.

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE



Grilled Chicken and Vegetables with Wild Rice image

Categories     Chicken     Poultry     Marinate     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Sage     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

Steps:

  • Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
  • Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
  • Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

WILD RICE CHICKEN SKILLET



Wild Rice Chicken Skillet image

"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fresh or frozen corn, thawed
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY



Hidden Veggie Chicken & Rice Recipe by Tasty image

Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 13

5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
  • On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
  • Grate both zucchinis with a box grater.
  • Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
  • Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
  • Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
  • Serve chicken on bed of rice mixture.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams

WILD RICE WITH VEGETABLES



Wild Rice With Vegetables image

Found the base of this on wikia.com when searching for a non-dairy recipe that incorporated vegetables into the boxed packages of wild rice w/ seasonings. I adapted to suit my own veggie preferences and encourage you to do the same.

Provided by piranhabriana

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons vegetable oil
1/2 cup mushroom, sliced
1 3/4 cups broccoli florets
1 (2 3/4 ounce) package wild rice, with seasonings uncooked
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Spray a medium saucepan with cooking spray, add oil then heat to medium-high heat.
  • Add broccoli and mushrooms then sauté until vegetables are crisp-tender.
  • Stir in wild rice, seasonings, and chicken broth. Bring to a boil then reduce heat to medium low.
  • Simmer, uncovered for about 45 minutes or until rice is tender, stirring occasionally or until broth is absorbed. Stir in salt and pepper.
  • Let stand for 5 minutes.

Nutrition Facts : Calories 115.1, Fat 3, SaturatedFat 0.4, Sodium 346.5, Carbohydrate 17.9, Fiber 1.4, Sugar 0.8, Protein 5.5

CHICKEN AND VEGGIE FRIED RICE



Chicken and Veggie Fried Rice image

Super easy and the protein can be changed to suite your needs.

Provided by Bren

Time 30m

Yield 4

Number Of Ingredients 9

3 tablespoons avocado oil, divided
1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
½ (8 ounce) package mushrooms, chopped
1 stalk celery, sliced
3 large eggs, beaten
3 cups cooked white rice
¼ cup low-sodium soy sauce (such as Bragg®)
1 cup frozen peas, thawed
3 stalks green onions, sliced, or more to taste

Steps:

  • Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
  • Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
  • Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
  • Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 42.3 g, Cholesterol 159.5 mg, Fat 15.7 g, Fiber 2.9 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 689.3 mg, Sugar 3.3 g

Tips:

  • Use high-quality ingredients: Fresh vegetables, tender chicken, and flavorful wild rice will make all the difference in this dish.
  • Don't overcrowd the rice cooker: If you add too much food, the rice will not cook evenly.
  • Season the rice and vegetables well: This will help to bring out the flavors of the dish.
  • Cook the rice according to the package directions: Different types of rice have different cooking times, so be sure to follow the directions on the package.
  • Let the rice rest before serving: This will help the rice to absorb the flavors of the vegetables and chicken.

Conclusion:

This rice cooker chicken, wild rice, and veggies recipe is a healthy and delicious meal that is perfect for a busy weeknight. It is easy to make and can be tailored to your own tastes. With its combination of protein, fiber, and vegetables, this dish is sure to please everyone at the table.

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