Aroma ARC-1010SB Instruction Manual page 20

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
Press the POWER button to turn on the rice cooker. 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 WHITE RICE. The rice cooker will
automatically switch to "Keep-Warm" mode once the meal is ready.
Serves 4.
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
Press the POWER button to turn on the rice cooker. Place the onion, oil
and garlic in the inner cooking pot. Press SAUTÉ-THEN-SIMMER™ and the
sauté indicator light will illuminate. 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. 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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