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Rice Cooker Pepper Lunch

A quick and easy rice cooker recipe that combines rice, fresh vegetables, and your choice of protein for a satisfying meal in no time.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Quick Meal
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups Rice (short-grain or jasmine) Rinse well before cooking.
  • 2 cups Water Adjust based on rice type.
Vegetables
  • 1 cup Bell Peppers (sliced) Use colorful varieties.
  • 1 medium Onion (sliced) Can substitute with shallots.
Flavoring Ingredients
  • 3 tablespoons Soy Sauce Tamari can be used for gluten-free.
  • 2 tablespoons Sesame Oil Use your preferred cooking oil.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
Protein (optional)
  • 1 cup Cooked Protein (chicken/shrimp/tofu) Optional; can omit for vegetarian option.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear.
  2. In the rice cooker, combine the rinsed rice and water.
  3. Add the sliced bell pepper and onion on top of the rice.
Cooking
  1. Close the lid and set the rice cooker to cook until the rice is done.
  2. Once cooking is complete, add the soy sauce and sesame oil.
  3. If using, add the cooked protein and stir to combine.
  4. Season with salt and pepper to taste before serving.

Notes

To ensure even cooking, layer tougher vegetables at the bottom. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.