Rice Plus Anything Stew

This is a quick and easy yet good-on-the-tummy staple dish for me. When I don't want to deal, but need a solid warm meal, this is it. And I usually always have the ingredients on hand because it's a mishmash of...staples! So, in honor of Karine's request, here is the easiest rice-as-a-main-dish meal. 


INGREDIENTS
rice (1 cup) I am a ridiculous fan of Trader Joe's brown rice medley, it has incredible texture with black barley and daikon radish seeds, makes for a heartier, stewier dish
meat whatever's in your fridge; I usually use either shredded leftover chicken or chopped chicken sausage
chicken broth (2 cups) if you have any juice or bits left over from roasted chicken, throw them in
onion (1/2) diced
carrots (1-2) chopped
tomatoes (2-3 small vine tomatoes) roughly chopped
paprika
cumin
cayenne 
salt


Options
sweet potatoes (1 small) chopped
mushrooms (1/2 small carton) sliced
garlic (2 cloves) minced
raisins (1/4 cup)
cashews (1/4 cup) roast in the pan first
lemon
cilantro
parsley




DIRECTIONS

1. Throw it all into the rice cooker and hit the "on" switch. (I know, I know.  But I am telling you. The rice cooker is an awesome crockpot for rice dishes. And your meal is done in 20-30 minutes.)
2. If you don't have a rice cooker, saute the onions, carrots, and meat. Pour in the broth, bring to a boil, then add everything else.
3. You may need to add some extra broth, especially if using wild and/or brown rice.

Tip: This is great for leftover roasted chicken because the meat maintains its moisture.  Throw in the chicken parts, gelatinous juice, and veggies and you're good to go.  

Love, J