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Rice Cooker Meals
by Neal Bertrand
Bring this ball park favorite home. Chili and corn chips in the comfort of your own home - all in your rice cooker!


• 1 lb. ground beef
• 1 (10-oz.) can diced tomatoes with green chilies
• 1 (14.75-oz.) can cream style corn
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 cup sliced black olives
• Salt & pepper, to taste
• 2 tbsp. chili powder
• 3/4 cup water
• 1 (8-oz.) package shredded Colby/Monterey Jack cheese
• 3 cups corn chips


Brown the meat in rice cooker or skillet, then add all ingredients to rice cooker except cheese and chips, stir, cover and press down COOK switch.

Once meal is cooked, and the COOK switch pops up to WARM mode, add cheese and chips, stir well to coat, cover for five minutes, then serve.

NOTE: If you would rather not add the chips to the pot, you could put the food in a bowl and add the corn chips to your bowl, or scoop the food with the chips. Many people would not want to put the chips in the rice pot and let it sit for long because it will make the chips soggy.

Rice Cooker: Cooked for 18 minutes and made up to the 5-cup level before adding chips.


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