High-Protein Edamame Rice with Chicken Broth

Easy, high protein weeknight side dish made in your rice cooker. Simply rinse rice, add frozen edamame and chicken broth, then let the rice cooker do the work. Ready in 25 minutes with 9g protein per serving.

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (145g each)

Calories 175 kcal

9 g

1 g

2 g

31 g

Ingredients

1 cup (220 g) white rice - uncooked, sona masuri or basmati preferred
1 cup (160 g) frozen edamame - shelled
2.25 cup (532.32 ml) chicken bone broth - low sodium preferred

Instructions

For the Rice Cooker Method:

Place 1 cup white rice in a fine mesh strainer and rinse thoroughly under cool running water until the water runs clear. This removes excess starch and helps the rice cook evenly and fluff perfectly.
Transfer the rinsed rice to your rice cooker bowl. Add 1 cup frozen edamame and stir to distribute evenly throughout the rice. The frozen edamame are already blanched, so they just need to warm through.
Pour 2.25 cup chicken bone broth into the rice cooker and stir well to combine. The broth absorbs into the rice as it cooks, boosting the protein content to 9g per serving.
Close the rice cooker lid and press start. The rice cooker will automatically switch to warm when the rice is done, which takes approximately 18 to 20 minutes.
Once the cooking cycle completes, let the rice rest in the cooker for 5 minutes with the lid closed. This allows any remaining moisture to absorb and flavors to settle throughout the rice.
Open the lid and gently fluff the rice with a fork, stirring to distribute the edamame evenly. Taste and adjust salt if needed. Serve immediately as a side dish or use in thali bowls with your favorite dal and curry.

Notes

Broth Choice: Bone broth adds collagen and extra amino acids for superior nutrition, but regular chicken broth works perfectly fine. Use low-sodium broth so you control the salt in the dish.

Edamame Texture: Frozen edamame are already blanched, so they just warm through during the rice cooking cycle. They stay tender with a slight firmness, never mushy.

Rice Variety: Sona masuri or basmati white rice work best for this recipe. Regular long-grain white rice also works beautifully in any standard rice cooker.

Stovetop Method: If you don't have a rice cooker, use a medium saucepan over medium-high heat. Bring the broth with rinsed rice to a boil, then stir once. Add the frozen edamame, stir, cover with a lid, reduce heat to low, and simmer for 15 to 18 minutes until liquid is absorbed. Remove from heat and let rest covered for 5 minutes before fluffing.

Make-Ahead: Make a double batch and store in an airtight container in the refrigerator for up to 5 days. This rice also freezes beautifully for up to 3 months.

Reheating: To reheat, add a splash of water or broth and microwave covered for 2 to 3 minutes, or warm on the stovetop over low heat, stirring occasionally.

Meal Prep Tip: Make a double or triple batch on Sunday and portion into containers with your favorite dal and curry for grab-and-go thali bowls all week. The edamame and rice both store and freeze beautifully, making weeknight balanced meals stress-free.

NUTRITION

Nutrition Facts

High-Protein Edamame Rice with Chicken Broth

Serving Size

1 serving (145g each)

Amount per Serving

Calories

175

% Daily Value*

Protein

Carbohydrates

Fiber

Sugar

Fat

Sodium

Potassium

161

Vitamin D

µg

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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