Rice Cooker Jambalaya
River Ranch resident Leslie Finley shares one of her family's favorite recipes, passed down from her mother, Pauline Lalande.
Pauline Lalande, a registered dietitian, co-authored Tastefully Yours with two fellow registered dietitians in the early 1990s. Decades later, this easy Rice Cooker Jambalaya is still a family favorite. Everything comes together right in the rice cooker, making it perfect for busy weeknights or casual gatherings. With smoked sausage, black-eyed peas, vegetables, and perfectly seasoned rice, it's a hearty meal that feeds a crowd with very little fuss.
INGREDIENTS:
- 2 cups uncooked rice (using the rice cooker measuring cup)
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 (10½-ounce) can chicken broth (or 2 teaspoons instant chicken bouillon mixed with 10½ ounces water)
- 1 medium jalapeño pepper, chopped
- 4 ounces mushroom stems and pieces
- 1 to 1½ pounds smoked sausage, sliced
- 1 can black-eyed peas, undrained
- ¼ cup margarine
DIRECTIONS:
Combine all ingredients in an 8-cup rice cooker and stir well. Turn the cooker on, then stir once more after the margarine has melted. Cook according to the rice cooker's normal cycle.
Serve with garlic bread and a frozen fruit salad.
Serves: 8–10