INSTRUCTIONS
1 cup brown rice
3 cups water
1 16 oz container Chunky Chipotle Salsa
1/4 cup dried Cilantro
1 tbsp Kosher Salt
1 can (12 oz) Corn (drained)
1 can Navy Beans
1 lb Pork tenderloin (diced)
1 cup, Enchilada Sauce
1/3 cup Dried Chopped Onion

DIRECTIONS

1. Combine all ingredients in the pot of the rice cooker, stir until combined. Close lid, cook on brown rice setting.
2. Fluff and serve. I serve ours on top of a bed of rice, then I top it fresh chopped cilantro, diced onions, cheese, and Greek yogurt (or sour cream). My hubby likes putting Ranch Dressing on his instead of the Greek yogurt.

INGREDIENTS

2 cups quinoa (I used Organic Red Quinoa)
3 cups water
1 1/2 – 2 lbs boneless, skinless chicken breasts
1 cup Buffalo Wing Sauce - divided (like Frank's Red Hot Sauce)
2 cloves garlic, minced
3 tbsp butter
1/2 tbsp kosher salt
3/4 cup reduced fat blue cheese crumbles
1/2 cup green onion, diced

DIRECTIONS

1. Chop raw chicken into 1/2" pieces and place in inner pot of rice cooker.*
2. Add quinoa, water, 1/2 cup buffalo wing sauce, garlic, kosher salt, and 1 tbsp butter to the pot and stir. Set your rice cooker to White Rice.
3. Melt remaining 2 tablespoons of butter and whisk together with the remaining 1/2 cup buffalo wing sauce. Set aside.
4. When your rice cooker beeps, check chicken for doneness. Fluff quinoa and chicken in pot and scoop into bowls. Top with blue cheese, green onion and dressing, adjusting each to taste.

*CHICKEN - If you are uncomfortable with adding the raw chicken to the quinoa before cooking, you can sauté the pieces in a pan with some of the sauce and add to the cooked quinoa once it is finished cooking.

INGREDIENTS
1 pound skinless, boneless chicken breast - cut into 1 inch cubes
1/2 pound smoked turkey sausage, sliced
1/4 pound smoked pulled pork
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
6 cups chicken broth
2 tsp dried parsley
2 tsp minced garlic
2 Tbsp Cajun seasoning
1 teaspoon cayenne pepper
1/2 tsp dried thyme
2 cups brown rice rinsed

DIRECTIONS

1. Combine all ingredients in the pot of the rice cooker, stir until combined. Close lid, cook on brown rice setting.
2. Stir and serve

I am really enjoying using our rice cooker for meals instead of just using it to make white rice! I think I even love it more then my crock pot. I know - I will probably be struck down for saying that, but I don't know about you, but my crock pot is not non-stick and my rice cooker is. Now don't get me wrong there is definitely more that my crock pot can do, but for quick no fuss meals, the rice cooker is the way to go...especially on the days where temps outside reach well over 100. So this year I am determined to make more and more recipes in my rice cooker.

UPDATE: As we are coming to an end of our left overs from this meal, my hubby looked over at me and said, "I really liked this one. It was really good". Now, the reason why I share this with you is because you have to understand that there are 2 major ingredients in this recipe that as soon as my husband hears the words - he winces. Those 2 words are ... Chicken ... and ... Brown Rice. He gets this look on his face like I am trying to feed him raw kale and a glass of water. Now there is nothing wrong with kale and water but to my hubby, who is a "meat and potatoes" kinda guy, it doesn't go over well. LOL So I hope y'all enjoy this one. It has my husbands seal of approval.

INGREDIENTS
1 cup brown rice (rinsed)
3 cups water
1 can enchilada sauce
1/3 cup diced green onions
1/4 cup dried cilantro
1 tbsp ground ancho chili (optional)
1 tbsp ground Aleppo chili (optional)
1 tbsp kosher salt (+/- depending on your taste)
1 can sweet corn (drained)
1 can black beans (drained)
1 1/2 cup shredded cooked chicken

DIRECTIONS

1. Combine all ingredients in the pot of the rice cooker, stir until combined. Close lid, cook on brown rice setting.
2. Fluff and serve. I serve ours on top of a bed of rice, then I top it fresh chopped cilantro, diced onions, cheese, and Greek yogurt (or sour cream). My hubby likes putting Ranch Dressing on his instead of the Greek yogurt.