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RECIPES
1 lb
spicy smoked sausage
1 lb.
shrimp, peeled and deveined
2 cups
cooked chicken, shredded
1½ cups
rice
4 cups
chicken broth
1
4-oz. can diced green chiles
2 tbsp.
Creole seasoning
Jambalaya
Cut the smoked sausage in half, lengthwise, then into ¼" half
circles. Add all ingredients to the inner cooking pot and mix well.
Place inner cooking pot in the rice cooker and close the lid. Press
the KEEP-WARM/POWER button to turn on the rice cooker. Press
WHITE RICE. The rice cooker will automatically switch to
"Keep-Warm" mode once the meal is ready. Serves 4.
1
small onion, chopped
2 tsp.
vegetable oil
1
clove garlic, minced
2
15-oz. cans prepared chili without beans
1 cup
prepared medium salsa
½ cup
black olives, sliced
3 ounces
low-fat cream cheese, cubed
3 ounces
cheddar cheese, grated
-
Tortilla chips, for dipping
Game Day Chili Cheese Dip
Press the KEEP-WARM/POWER button to turn on the rice cooker.
Place the onion, oil and garlic in the inner cooking pot and sauté
for 3 minutes. Use a large wooden spoon to gently stir as the onion
and garlic cook. Add the chili, salsa, olives, cream cheese and
cheddar cheese. Stir to combine all of the ingredients, close the lid
and press the WHITE RICE button. Cook for 4 minutes. Carefully
open the lid, keeping hands and face away to avoid steam burns,
and stir the dip. Cook again for 3 minutes. Open the lid and stir
again. Continue cooking until the dip is warm throughout and the
cheeses are melted. When done, serve in a large bowl and use the
tortilla chips for dipping.
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RECETAS
1libra
desalchicha
ahumaday
condimentada
1libra
decamarón
peladoy
desvenado
2tazas
depollo
cocidoy
molido
1½tazas
dearroz
4tazas
decaldo
depollo
1lata
de4
onzasde
chilesverdes
encubitos
2cucharas
demesa
deaderezo
‘Criollo’
Jambalaya
Cortela
salchichaahumad
aa
lamitad
ya
lolargo,
despuésen
semi-círculosde
¼de
pulgada.Agregue
todoslos
ingredientesen
laolla
interiory
mézclelosbien.
Pongala
ollainterior
enla
olla
cocinadora,
cierrela
tapay
presione
elbotón
ARROZBLANCO.
Cuandoel
platilloesté
listo,la
ollaautomáticamente
cambiará
a
ManténgaseCalie
nte(Keep-W
arm).Sirve
a4
comensales.
1
cebollitaen
trozos
2cucharas
demesa
deaceite
vegetal
1clavo
deajo
picado
2latas
de15
onzasde
Chilipreparado
(sinfrijole
s)
1taza
desalsa
preparada
½taza
derebanas
deaceitunas
negras
3onzas
decubitos
dequeso
cremabajo
en
calorías
3onzas
dequeso
ralladochéda
r
3onzas
detortillitas
fritaspara
sopear
Salsapara
untarde
chilicon
queso,para
eldía
deljuego
depelota
Coloquela
cebolla,el
aceitey
elajo
enla
ollainterior
yfríalos
‘salteado’por
3minutos.
Useuna
cucharade
maderalarga
para
revolverlossuavemente
mientrasel
ajoy
lacebolla
secuecen.
Agrégueleel
chili,la
salsa,las
aceitunas,el
quesocrema
yel
quesochédar;
cierrela
tapay
presioneel
botónde
ARROZ
BLANCO.Cocine
por4
minutos,abra
latapa
concuidado
mante-
niendola
caray
lasmanos
lejospara
evitarquemaduras
porel
vapor.Bata
eldip
ycocínelo
denuevo
portres
minutos.Abra
latapa
yrevuelva
otravez.
Continúeel
cocimiento
hastaque
lacrema
deuntar
ylos
quesosse
hayanderretido.
Cuandoesté
listo,sírvalo
enun
platóngrande
yuse
tortillitasfritas
parasopear
.¡Disfrútelo!
22
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