1/1 Photo of Rice Cooker Jambalaya
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.
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- 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)
- 1If using sausage, cut into small pieces.
- 2In 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.
- 3Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
- 4Stir briefly to evenly distribute all ingredients.
- 5Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
- 6Stir and enjoy!
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Nutritional Facts for Rice Cooker Jambalaya
Serving Size: 1 (306 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 504.3
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 6.8 g
- Cholesterol 42.4 mg
- Sodium 1099.6 mg
- Total Carbohydrate 64.8 g
- Dietary Fiber 3.6 g
- Sugars 4.9 g
- Protein 16.5 g
The following items or measurements are not included: