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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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By making this in a rice cooker, you can avoid burning the rice and having to watch the pot. Make sure your rice cooker is at least a 6 cup capacity or cooked product won’t fit. If you like your vegetables crisper or don’t want to take the time, you can skip the sautéing step; just melt the butter before adding to the rice cooker. Also, if you don’t like diced tomatoes increase the chicken broth to 4 cups and use a 5 oz can of tomato paste in place of the diced tomatoes. Ingredients:
1 cup mushroom pieces (optional) |
1 teaspoon minced garlic clove |
1/2 small onion, diced |
1/2 green bell pepper, cut into chunks |
3 cups chicken broth |
1/2 lb kielbasa or 1/2 lb shrimp, fully cooked |
2 teaspoons butter or 2 teaspoons margarine |
1 1/2 cups white rice (i use jasmine, but any white rice will do) |
1 (15 ounce) can diced tomatoes |
1 cayenne pepper (to taste) |
Directions:
1. If using sausage, cut into small pieces.
2. In a medium frying pan, over medium heat, sauté garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
3. Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
4. Stir briefly to evenly distribute all ingredients.
5. Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
6. Stir and enjoy!
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