Categories: Rice Cooker

Ingredients

• •2 chicken breasts, cubed
• •2 cups short-grain rice
• •1 onion, chopped
• •2 sausages, cut into bite size pieces
• •1/3 cup olives
• •2 small-medium tomatoes, peeled and chopped
• •1/4 cup green peas
• •1 tsp Spanish paprika
• •1 tsp dried oregano
• •1 tsp ground black pepper
• •a few threads of saffron
• •6-7 uncooked shrimp, peeled
• •1 1/4 cup chicken stock
• •1 cup dry white wine
• •olive oil
• •(optional) 6-7 scrubbed mussels

Directions

1. •Turn rice cooker on to the cook setting. In the open rice cooker, add 2 tablespoons of olive oil, and saute the onion for 1 minute.

2. •Add the chicken and sausage, and stir around to brown slightly, about 1-2 minutes.

3. •Add the rice, and stir it into the oil. Allow the rice to toast for a minute or two.

4. •Add the tomatoes, peas, olives, white wine, chicken stock, and seasonings (paprika, oregano, pepper and saffron), stirring to combine.

5. •Close the lid of the rice cooker, and cook for about 15 minutes, stirring occasionally, until rice is al dente.

6. •Add the shrimp (and if desired, mussels). Cook an additional 5-10 minutes, until shrimp is cooked (and mussels open, if using).

7. •Stir rice, check for seasonings, and add additional salt if required. Serve with lemon wedges

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