Roger Ebert's Chicken with Fragrant Rice

Ingredients

• 1 cube chicken bouillon
• 1 1/2 cups warm water
• 1 1/2 cups jasmine or basmati rice
• 1 tablespoon sesame oil
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 green onion, chopped
• 2 garlic cloves, chopped
• 1 2-inch piece fresh ginger, peeled and minced
• 2 boneless chicken thighs, cut into 1/2-inch pieces
• 2 to 3 cups cut vegetables such as bell pepper, broccoli, carrots, etc.

Directions

Mix the bouillon cube into the water until it dissolves, then add the rice to your rice cooker along with the oils, salt, garlic, and ginger. Give everything a good stir, and scatter the chicken and vegetables over the top. Start the rice cooker and let it run until it’s done. If you’re using a medium saucepan with a lid instead, bring everything to a boil, then lower the heat and simmer until the rice is cooked. When it’s ready, stir it all together so the rice gets nicely coated with the oil, and add Sriracha or another hot sauce if you like.