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Place the inner pot into the rice cooker. Press the Smart Steam button and set to 30 minutes. Melt
about a tablespoon of butter. Add the chicken breasts and sauté until browned, about 2 minutes.
Toss in the undrained tomatoes, rice, chicken broth and salt and pepper to taste. Close the cover
and allow to cook for the remainder of the time set, or until the chicken is cooked through and no
pink remains.
To serve, use a large spoon to portion the rice and chicken on to 4 dinner plates. Cover each
serving with shredded cheese. Serve at once.
Serves 4.
(We suggest you find the cat after dinner and serve him a little chicken as well, to soothe his
troubled nerves.)
4
boneless, skinless chicken breasts
15 oz.
can diced tomatoes with peppers and
onions, with juices
1½ cups
long grain white rice, uncooked
2½ cups
chicken broth
1 cup
mozzarella cheese, shredded
An Easy
Cheesy Chicken
Perfect for those evenings when the boys are fighting over the TV remote and your
daughter is trying to dress the cat in doll clothes.
Have on Hand:
1 Tbs. Butter
Salt and pepper, to taste
3
Go-To Italian Plum
Tomato Sauce
Place all ingredients in the inner pot and stir once. Close the lid and slow cook on “Low” 8 to 10
hours or on “High” 4 to 5 hours. If desired, make a smooth sauce by blending or mash to desired
consistency. Spoon into air-tight containers and refrigerate or freeze until use.
Makes about 8 cups.
28 oz. can plum tomatoes, with juices
8
Roma tomatoes, quartered
1 large
white onion, peeled, chopped
8 cloves
garlic, peeled, chopped
1 large
carrot, peeled, chopped
A perfect Italian tomato sauce for any recipe. Can be refrigerated for up to 2 weeks or
frozen for up to 3 months.
34
1 tsp.
ground oregano
1 tsp.
dried basil
1 Tbs.
sugar
1 tsp.
salt
1 tsp.
black pepper