Rice Cooker Jambalaya Recipe

Name: Rice Cooker Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
If using sausage, cut into small pieces.
2
In a medium frying pan, over medium heat, saute 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!

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup mushroom pieces (optional), 1 teaspoon minced garlic clove, 1/2 small onion, diced, 1/2 green bell pepper, cut into chunks, and more.

Yes, Rice Cooker Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Cooker Jambalaya

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