Jambalaya rice cooker
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Beef |
| 10 | ounces | Canned beef broth |
| 4½ | ounce | Canned mushrooms; with juice |
| 1 | medium | Onion; Chopped |
| ½ | medium | Bell Pepper; Chopped |
| ⅓ | cup | Raw Rice |
| 1 | Stick Margarine | |
| ¼ | cup | Water |
| Salt; To Taste | ||
| Pepper; To Taste | ||
| 1 | pack | (sm) Slivered Almonds; Optional |
| 1 | can | Water Chestnuts; Optional |
Directions
Cook in rice cooker. When done stir in parsley and green onion tops. NOTE: May use shrimp, crab, crawfish, sausage or chicken in place of ground meat.
If these have been cooked please adjust salt accordingly. NOTE: I put margarine and seasonings in first then meat and saute these a little before adding other ingredients.
Recipe by: A Cajun Family's Recipe Book 1997 by Merlin P. Bodin Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 09, 1998
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