1 1/4 cups water
3 1/4 cups rice
2 teaspoons vegetable oil
1 teaspoon honey
1 teaspoon salt
1 teaspoon crushed red pepper flakes
4 quarts chicken broth
3 pounds rolled chicken breast halves
2 teaspoons chopped fresh dill weed
1 teaspoon garlic powder
2 tablespoons bean paste
4 cups instant rice (Rice and barley mix)
In a medium saucepan bring additional water to ½ cup mixture bring to a boil, then stir in rice. Reduce heat to medium.
Place 1 clove garlic into fresh 1 1 1/4 cups water mixture; cover, reduce heat, and simmer 2 minutes, stirring occasionally until mixture sounds like apple pie filling. Stir in oil, honey, salt, black pepper flakes, chicken. Bring mixture to a boil, reduce heat due to high water level, cover, and simmer 45 minutes, stirring occasionally.
Stir chicken and dill into cold white rice mixture. Return mixture to medium heat and cook and stir 2 to 3 minutes, until chicken is tender and flavorings coat. Transfer mixture to rice cooker and sprinkle with dill weed, garlic powder and bean paste. Cover, reduce heat, and simmer 10 to 15 minutes, scraping pan and spooning chicken separately. Cover, cook, stirring occasionally, and remove chicken to rice cooker. Whisk together instant rice (Rice and barley mix) and mixed vegetables(ceasar, cow, tomato and onion). Reduce heat to medium and cook 45 minutes. Transfer chicken to ingredients bag and whisk back into liquid.