Rice Cooker Jambalaya

This recipe has been circulating around my office for years. I have no idea where or who it originated from.

I am old school and like cooking rice on the stove, not in a rice pot. But the idea of dumping everything into a rice cooker, turning it on, and walking away is appealing.

I will include directions to cook this in a rice cooker and on the stove. I have cooked this both ways, both equally delicious.

This is a great meal to cook on a busy weekday.

Saute your meat and then toss in the rice cooker. (I used 1 1/2 seasoned chicken breasts and about 1 lb smoked sausage.)

Next, pour in 1 can Campbell’s French Onion Soup, 1 can chicken broth, 1 1/2 cups rice, and 1/2 stick butter.

***My favorite rice is Jasmine Rice.****

Place the lid on and turn the rice cooker on.

It’s that simple.


Rice Cooker Jambalaya

1 lb smoked sausage

1 or 2 chicken breasts

1 can Campbell’s French Onion Soup

1 14 oz can chicken broth

1 1/2 cups jasmine rice

1/2 stick butter

Cook the meat in a skillet until nicely browned. Toss the meat in the rice cooker with the rest of the ingredients, stir and cover.

Turn the rice cooker on and when it is finished, stir and serve.


To cook on the stove:

Saute meat in a little olive oil in a large pot or dutch oven. Add soup, broth, rice, butter. Bring to a simmer.

Cover and cook for 15 minutes.



Leave a Reply

Your email address will not be published. Required fields are marked *