Prepare the Ingredients:

• Rinse the rice under cold water to remove excess starch. This helps prevent it from becoming too sticky while cooking.

• Season the chicken breasts with salt, pepper, paprika, and thyme. If you prefer, you can also sear the chicken breasts in a skillet with olive oil for a few minutes on each side to develop extra flavor, but this step is optional.

Layer the Ingredients in the Rice Cooker:

• Add the rinsed rice to the rice cooker.

• Pour in the chicken broth (or water).

• Place the seasoned chicken breasts on top of the rice.

• Add the chopped onion, minced garlic, and frozen peas (if using) to the rice cooker. Drizzle a tablespoon of olive oil or place a small pat of butter on top of the chicken for added flavor.

Cook the Meal:

• Close the rice cooker lid and set it to the “Cook” setting.

• Allow the rice cooker to cook the chicken and rice. This should take about 25-30 minutes depending on your rice cooker. (If you’re using brown rice, the cooking time may be longer—check your rice cooker’s instructions.)

Check for Doneness:

• Once the rice cooker completes the cycle, open the lid and check the chicken’s internal temperature. It should be at least 165°F (75°C). If the chicken isn’t fully cooked, you can close the lid and let it cook for a few more minutes.

• If the rice isn’t fully cooked, add a little more broth or water and cook for an additional 5-10 minutes.

Serve:

• Once the chicken is cooked and the rice is tender, remove the chicken from the cooker.

• Fluff the rice with a fork, stirring in any onions or peas that are mixed through. Slice the chicken breasts and serve on top of the rice.

• Garnish with fresh chopped parsley for added color and freshness.