• 500 g chicken cutlets
  • 1 onion
  • 3 garlic clovers
  • 1 ½ cups rice
  • 2 cups chicken broth
  • 400g chopped tomatoes (sterilised)
  • 1 tbsp butter
  • 1 tsp ground cumin
  • 2 tbsp chopped parsley
  • Salt and pepper


  1. Finely chop the onion, chop the garlic and put them in the rice cooker pot. Add the rinsed rice, broth, butter, cumin, salt and pepper, and stir thoroughly.
  2. Pour in the tomatoes and add the chicken (cut into large strips) on top. Do not stir.
  3. Close the lid, select the QUICK COOK program and cook for 35 minutes.
  4. Stir again before serving.

TIP: Serve sprinkled with freshly chopped parsley.