Rice Cooker Jambalaya Recipe

Rice Cooker Jambalaya Recipe

  • 2 cups rice
  • 1 pound shrimp, or more to taste, peeled and deveined
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can tomato sauce, or to taste
  • 1 bell pepper, minced
  • 1/2 cup margarine
  • 1 (4 ounce) jar mushrooms, undrained
  1. Rinse rice until no longer cloudy; drain.
  2. Mix rinsed rice, shrimp, chicken broth, tomato sauce, bell pepper, margarine, and mushrooms together in a rice cooker.
  3. Press Start on rice cooker and let cook until the liquid is bubbling around the edges, 10 to 15 minutes. Stir the mixture once, replace cover, and continue cooking until the end of the cycle.
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