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Game Day Chili Cheese Dip
RECIPES
Press the 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. Serves 4.
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
Ingredients
For additional rice cooker recipes, or even to submit your own, visit our website at www.AromaCo.com!
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 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.
Aroma’s Favorite 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
Ingredients