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Rice Cooker Meals
by Neal Bertrand
This is a unique dish that won't disappoint.


• 1½ cups water
• 1 tsp. olive oil
• 2½ cups elbow macaroni, uncooked
• 1 lb. ground beef, browned in skillet, drained
• Salt, black and red pepper, to taste
• 1 (15.25-oz.) can whole kernel corn, undrained
• 1 (15.5-oz.) can black-eyed peas, undrained
• 1 (10-oz.) can diced tomatoes with green chilies
• 1 (10.5-oz.) can beef broth
• 1 (10.5-oz.) can cream of celery soup
• 1/2 bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp. onion powder
• 1 tsp. garlic powder
• Tabasco Brand Pepper Sauce to taste, or serve at the table


Pour water and olive oil in rice cooker and stir well. Add macaroni to water/oil mixture and stir to coat well to prevent clumping together in pot.

Season browned beef with salt and peppers; place in rice cooker.

Add all remaining ingredients to rice cooker, stir, cover and press down COOK switch.

Once meal is cooked, and the COOK switch pops up to WARM mode, serve immediately.

Rice Cooker: Cooked for 41 minutes and made up to the 8-cup level.

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