Chicken & Rice Casserole Bowl for One in the Rice Cooker (dairy, soy, egg, tomato/tomatillo free)

• 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 a little to combine the ingredients, place the lid on the rice cooker bowl, and set to cook until the rice absorbs the broth and the chicken is cooked through, about 20 minutes.

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