Sweet Corn Chicken Rice

I adapted the idea for this recipe from the Indian dish called Pulao. I use the roasted chicken that sold in every grocery store to add to the rice. Fish or other meat can be used depending what I have available. It is a quick one pot meal for summer. The Basmati rice is best choice when making this dish. Water, chicken broth, or fish broth can be added to enhance the flavor of the rice. Some people use the pot to make rice. I pan-fry rice and corn first and then use the rice cooker to finish the dish. I feel that this is an easier way to make Pulao. If not adding meat to the rice, then some grill fish, meat, or curry can be served on the side with this dish. This simple rice dish is a good accompaniment to any BBQ during summer fun!

Ingredients:
1 cup Basmati rice, washed and drained
1 tbs coconut oil
1 cup corn, fresh, canned, or frozen
1/2 cup diced carrots
1 tsp cumin powder
1 tsp fennel seeds
1 tsp cayenne
1 red onions, sliced
2 garlic cloves, minced
2 cups roasted chicken, cut into cube
2 1/2 to 3 cups chicken broth or water

Directions:
Bring chicken broth or water  to simmer.
In a medium sauté pan, heat oil. Add cumin, caynene and fennel seeds and fry until fragrant.

Add onions and stir for 2 minutes. Add garlic

 Cook for another minute. Stir in rice and coat rice with these cooked spices.

Add corn and carrots and chicken Mix to combine. Season with salt and black pepper.

 

Pour the rice mixture into a rice cooker. Add the broth.

Close the lid and turn the machine on. When finished, serve with some chopped cilantro and green onions.