Oster 4728 Instruction Manual page 10

2 lb rice
3 green peppers
4 cloves garlic
4 chicken breasts
black pepper to taste
chicken broth, 1 envelope
Preparation
Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster®
Multi-Use Rice Cooker. When done, shred the chicken in the water in which it was
cooked and add green peppers, onion, garlic, celery and carrots, everything well
chopped. Cook 10 minutes, and add tomato paste and shredded chicken. After the
sauce is cooked, add the uncooked, washed rice and cover the rice somewhat more
than normal.
2 cups cooked rice
1 can tuna
3 hard-boiled eggs
Salt and pepper
Olive oil
Preparation
Cook the rice in the Oster® Multi-Use Rice Cooker in the traditional manner, remove and
place on a platter until it is completely cool. Dice the cooked peppers and slice the eggs.
Shred the tuna and add along with the remaining ingredients to the rice, reserving
some of the egg slices and olives to garnish the salad. Season with olive oil, salt, pepper
and vinegar. Serve the salad on a platter with lettuce leaves and garnish with hard-boiled
egg and olives.
* Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove the seeds
and cook the peppers in a saucepan with two cups water and one-half cup vinegar with
a pinch of salt. After 15 minutes, remove from heat.
Rice with Chicken
Rice and Tuna Salad
2 peppers in vinegar*
100 gr green olives
Mayonnaise
Lettuce leaves
Vinegar
9
1 onion
2 carrots
celery to taste
3 tablespoons salt
oregano to taste
tomato paste