Rice Cooker - Creamy Nacho Pasta |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
On a message board that I frequent someone asked for some rice cooker recipes. I had often wondered if I could cook other things in my little rice cooker, but never looked into it. So, today, I decided to do a search to see what I could find. This recipe was inspired by a Mac and Cheese recipe that I saw. I hope you all enjoy it as much as we did! Ingredients:
1 (10 3/4 ounce) can campbell southwest-style pepper jack soup |
10 3/4 ounces 2% low-fat milk (use soup can) or 10 3/4 ounces skim milk (use soup can) |
1 (15 ounce) can pinto beans with jalapeno peppers |
2 teaspoons cumin |
1 teaspoon chili powder |
1 teaspoon onion powder |
1 teaspoon garlic powder |
salt and pepper |
2 cups elbow macaroni or 2 cups penne or 2 cups shell pasta or 2 cups other similar sized pasta |
1 cup cooked ground beef (optional) or 1 cup cooked ground turkey (optional) |
garnish with shredded cheese (optional) |
chopped onion (optional) |
tomato, and (optional) |
lettuce (optional) |
Directions:
1. Add first two ingredients to rice cooker and mix.
2. Add the remaining ingredients and turn on. I have an on/off rice cooker and it took about 25 minutes to cook.
3. Let stand 5 minutes.
4. Note: This recipe is spicy. If you prefer something less spicy you can use: 1 can condensed cheese soup, 1 can milk (use soup can), 1 can regular pinto beans, 1 package taco seasoning, 2 cups pasta.
|
|