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1 large boneless, skinless chicken breast or thigh, cut into small pieces 1 cup chopped carrots 1/4 cup diced onion 2 cups chicken broth, or reconstituted chicken bullion 1 tablespoon olive oil 2 teaspoons spicy brown mustard 1/4 teaspoon cumin 3-4 drops Liquid Smoke salt and pepper to taste 1/2 cup extra creamy oat milk, or non-dairy whipping cream Place your olive oil in the rice cooker bowl, then place your chopped carrots, onion, and chicken on the oil and turn the rice c

1 small chicken breast or thigh, raw 1/4 cup white rice, uncooked 1/2 cup chicken broth, or reconstituted bullion 1/2 cup frozen vegetables of choice 1 tablespoon olive oil 1/4 teaspoon each thyme, marjoram, rosemary 2 drops hickory liquid smoke Salt to taste Rinse the uncooked rice, and add to the rice cooker bowl, with the broth, herbs, olive oil, liquid smoke, and salt. Cut the chicken into bite-sized pieces, and add to the rice cooker bowl with the frozen vegetables. Stir

1/2 cup uncooked rice 1 cup broth or reconstituted bullion, your choice of flavor 1 tablespoon olive or avocado oil 1 teaspoon raw apple cider vinegar 1/2 teaspoon Birria seasoning, or to taste 1/2 teaspoon onion powder 1/4 teaspoon garlic powder Salt to taste 1 15oz can black beans or pinto beans (optional) Chopped cilantro, diced onion, and lime wedges, for garnish (optional) Rinse your rice well under cold water, until the water runs clear, before adding the rice to the ri

1/4 cup red lentils 1 1/2 cups chicken or vegetable broth 1 teaspoon Za'atar seasoning blend 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 teaspoon lemon juice Salt to taste Pita chips and chopped parsley garnish (optional) Rinse your lentils and add them to the rice cooker bowl with the rest of the ingredients. Cover, and set to "cook," stirring the bowl occasionally as the lentils cook. The soup is ready when the "cook" cycle is finished, stir in the lemon juice, a

1 frozen cod fillet 1/8 cup jasmine rice 1/8 cup red lentils 1/2 cup frozen vegetables of choice 1/2 cup water 1/2 teaspoon salt For the sauce: 1/2 cup coconut milk 1/2 teaspoon madras curry powder 1/4 teaspoon ground black pepper 1/8 teaspoon ground thyme 1/8 teaspoon ground allspice Rinse your rice and lentils and add them to your rice cooker bowl with the water and salt. Add your frozen cod fillet and vegetables. Whisk your coconut sauce ingredients together, and pour over

1 frozen salmon fillet (bones & skins optional) 1/4 cup white rice, rinsed 1/4 cup dried shiitake mushroom slices 3/4 cup water 1/2 tsp salt For the sauce: 1/2 teaspoon MSG 1/4 teaspoon garlic powder 1/2 teaspoon sesame oil 1 tablespoon coconut aminos 1 teaspoon raw honey or maple syrup 1 green onion, avocado, cucumber, or other fresh vegetable accompaniment, sliced (optional) Combine your salmon, rinsed rice, mushrooms, and 1/2 teaspoon salt in your rice cooker bowl. To make