Aroma ARC-996 Instruction Manual page 24

RECIPES
Jambalaya
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
Game Day Chili Cheese Dip
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
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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.
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.