Rice Cooker Jambalaya Recipe #175026
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.
45 min | 15 min prep
SERVES 4 -6 , 1 cup
- 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 shrimp, fully cooked
- 2 teaspoons butter or 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)
- If using sausage, cut into small pieces.
- 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.
- Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
- Stir briefly to evenly distribute all ingredients.
- Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
- Stir and enjoy!
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5 stars