Rice Cooker Jambalaya

• 1 cup mushroom pieces (optional)
• 1 teaspoon minced garlic clove
• 1/2 small onion, diced
• 1/2 green bell pepper, cut into chunks
• 3 cups chicken broth
• 1/2 lb kielbasa or 1/2 lb shrimp, fully cooked
• 2 teaspoons butter or 2 teaspoons margarine
• 1 1/2 cups white rice (I use jasmine, but any white rice will do)
• 1 (15 ounce) can diced tomatoes
• 1 cayenne pepper (to taste)

1. If using sausage, cut into small pieces.
2. In a medium frying pan, over medium heat, saute garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
3. Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
4. Stir briefly to evenly distribute all ingredients.
5. Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
6. Stir and enjoy!

mushroom, garlic, onion, green bell pepper, chicken broth, kielbasa, butter, white rice, tomatoes, cayenne pepper

Taken from www.food.com/recipe/rice-cooker-jambalaya-175026 (may not work)