AuthorHungry PandaCategoryMeatDifficultyIntermediateMeasure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.
In a separate bowl, mix the salt and spices into the chicken broth, and add to the inner cooking pan.
Add the diced tomatoes and puree, and if necessary, add water to fill the water level 3 of “MIXED RICE in Zojirushi” and "LONG GRAIN in Yum Asia" for 5.5, 8 and 10 cup rice cookers, and up to water level 1.5 for 3 cup rice cookers.
Place the minced onion on top and cook using the “MIXED” setting for Zojirushi and "LONG GRAIN / WHITE or REGULAR" settings for Yum Asia rice cookers.
When the rice cooker begins its countdown, sauté the shrimp and sausage in a frying pan with olive oil and garlic and place in a bowl.
When rice completes cooking, open the lid and transfer the rice to the bowl from step 5. Mix well and serve immediately.
Ingredients
Directions
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.
In a separate bowl, mix the salt and spices into the chicken broth, and add to the inner cooking pan.
Add the diced tomatoes and puree, and if necessary, add water to fill the water level 3 of “MIXED RICE in Zojirushi” and "LONG GRAIN in Yum Asia" for 5.5, 8 and 10 cup rice cookers, and up to water level 1.5 for 3 cup rice cookers.
Place the minced onion on top and cook using the “MIXED” setting for Zojirushi and "LONG GRAIN / WHITE or REGULAR" settings for Yum Asia rice cookers.
When the rice cooker begins its countdown, sauté the shrimp and sausage in a frying pan with olive oil and garlic and place in a bowl.
When rice completes cooking, open the lid and transfer the rice to the bowl from step 5. Mix well and serve immediately.