This is almost “too trivial to post”, but comments are cluttered, so here it is.
Tonight I’m using some of my “Prep” food for dinner, running down inventory. This is all stuff that keeps well, and yet makes a nice dinner.
I covered it about 8 years ago here under “Odds & Ends” but deserves an encore:
I’m using frozen chicken tonight, but I’ve also used my canned chicken. Just put a row of chicken parts around the side of the rice cooker part. I cut to the bone on legs, and cut thighs into 3 parts (2 meat chunks and the bone with some meat) as the thickest part of a leg or thigh sometimes does not cook through fully if left thick and whole and cold. (Canned chicken is already cooked so just needs to warm and can be left whole parts)..
Put chicken (skin out – toward and touching the metal pot parts) around the outside, dump a packet (5 oz) of Mahatma Seasoned Yellow Rice (Saffron Rice, and yes, Mahatma brand is better) in the middle. At 1 2/3 cups of water per package directions. That’s the basic bit. Fat from the skin replaces the need for the butter they call for (1 TBLs or 15 ml of butter or Olive Oil) but I sometimes add it anyway ;-0
You can add 1/2 can of peas (or even more if you like) for a “complete meal”. Probably a bit of dry lentils and the appropriate added water would work too as lentils can cook in as fast as 25 minutes.
At that point, you have a meal. Turn on the rice cooker and come back in about 25 minutes.
In an AwShit situation, you can make this in a simple pot over a camp stove (or coals) on “simmer”…
We often have this with a side salad, or some other vegetable as the mood strikes us, and add a desert if feeling decadent. 8-)
It is one of my “Go To Simple” meals when the day was long and time is short.