There’s something incredibly satisfying about tossing a few ingredients into one pot and letting it work its magic—especially when that pot is my rice cooker. I’ve relied on this humble appliance for years, ever since the stovetop and oven took a backseat in my kitchen. Between managing my gluten-free lifestyle and cooking for my family who still enjoys their bread and sauces, I’ve learned to keep things easy, clean, and full of flavor. That’s why one-pot rice cooker meals have become a weekly ritual in our home.

I’m often making two versions of a dish, depending on dietary needs, so efficiency is key. My rice cooker lets me make satisfying, gluten-free meals without heating up the kitchen or standing over the stove. This is especially perfect on Sundays when I want to do as little as possible—or when I haven’t eaten anything before 11am and need a meal fast. These recipes also store well, which is a lifesaver when I’m solo in the kitchen or prepping meals ahead.

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Why Use a Rice Cooker?

My go-to rice cooker doesn’t just cook rice—it’s a kitchen multitasker. It sautés, simmers, and holds food warm without drying it out. With just one button, I can prep meals while I work or relax. It’s ideal for gluten-free cooking since there’s no cross-contamination with baking trays or skillets. Plus, it’s easy to clean and compact, making it a great fit for smaller kitchens.

Ingredients:

1 cup jasmine or brown rice
1 1/2 cups gluten-free broth or water
1/2 cup chopped rotisserie chicken (gluten-free seasoning)
1/2 cup chopped frozen peppers
1/2 cup spinach (fresh or frozen)
1 tbsp olive oil
1 tsp garlic (pre-minced)
1/2 tsp salt
1/4 tsp turmeric or smoked paprika
Optional: pinch of chili flakes or cumin for heat

Step-by-Step Instructions:

Preheat the Rice Cooker: Turn to sauté or ‘Cook’ setting. Add olive oil and garlic.
Sauté Vegetables: Add peppers and spinach. Stir for 2–3 minutes.
Add Rice and Chicken: Stir in rice, broth, chicken, salt, and spices.
Cook: Close the lid. Let the rice cooker finish its cooking cycle (usually 25–30 minutes).
Rest and Fluff: Let it sit for 5 minutes on “Warm” before fluffing.
Serve: Garnish with fresh herbs or avocado slices if desired.

What to Serve with Rice Cooker Chicken and Veggie Bowl:

Sliced avocado or a drizzle of plain Greek yogurt
A squeeze of lime or splash of gluten-free hot sauce
Corn tortillas or gluten-free naan (if available)
Sparkling lime water or unsweetened iced tea

How to Store Rice Cooker Chicken and Veggie Bowl:

Transfer leftovers to a glass meal prep container. Let cool before refrigerating. Keeps well for 3–4 days. Reheat in the microwave with a splash of broth or water to keep it moist. You can also freeze in individual portions for easy meals.

Nutritional Information Disclaimer:

Nutritional values vary depending on specific ingredient brands used.

Tools or Accessories Related to the Recipe:

FAQ

Can I use uncooked chicken instead? Yes, but chop it small and cook thoroughly before adding the rice.

What other grains work in a rice cooker? Quinoa and millet are great gluten-free substitutes. Adjust liquid ratios accordingly.

How do I keep the rice from sticking? Use a nonstick insert, or add an extra drizzle of oil and stir halfway through if needed.

Can I make this vegetarian? Definitely. Swap in chickpeas, black beans, or tofu.

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