published Friday, March 30th, 2012 at 12:50 am by
nbertrand
My son Jeremy had been bugging me to cook another rice cooker meal. Since we didn’t have any ground meat, he wanted to know if a can of chili could be substituted for a pound of ground meat. I told him that I didn’t see why not, so do it! He gathered all the ingredients he wanted in it and called me to come see what ingredients he found. So I helped him complete the process the rest of the way.

Stainless Steel Rice Cooker
We weren’t quite sure how this experiment would turn out, so we took notes, jotting down what we used and the amounts, and this is what came out.
This is another good example of the ease and flexibility of using a rice cooker to make a quick, easy one-pot meal.
This is a version of the Hearty Corn & Black-eyed Pea Pastalaya found in my cookbook “Rice Cooker Meals: Fast Home Cooking for Busy People.” A pastalaya is a jambalaya made using pasta instead of rice.
Hearty Chili Mac and Corn in Rice Cooker
Ingredients:
- 2 cups water
- 1 tbsp. olive oil
- 3 cups large elbow macaroni, uncooked
- 1 (15 oz.) can chili with beans
- 1 (15.5 oz.) can black-eye peas with jalapenos (undrained)
- 1 (15 oz.) can whole kernel corn (undrained)
- 1 (8 oz.) can tomato sauce (used Hunt’s Roasted Garlic)
- Additional Seasonings to taste
Instructions:
Spray bottom of rice cooker with Pam vegetable spray.
In a 2-quart bowl, mix together the water, olive oil and macaroni so that the macaroni is coated thoroughly with the water and olive oil mixture. (This is to keep the macaroni from sticking together.)
Empty all cans into rice cooker. Mix together well.
Add the macaroni / olive oil mixture into the rice cooker. Add seasonings to taste. (We used garlic powder, onion powder, Cajun White and Red Pepper blend.) Mix well. Press down COOK button.
Results:
Our experiment cooked initially for only 15 minutes before flipping to WARM, because we did not add enough liquid. After a taste test, we added a little more water, stirred it again and put it back on to cook. After the 2nd cook time it was done. So that’s when we increased the amount of water in the ingredient list to 2 cups of water.
This made a pot full. It was at the 6-cup level when done. So I recommend using an 8-cup rice cooker to cook this one.
How did it turn out, you ask? Oh my, it was sooo good. We ate on it for two days.
Give it a try. We think you’ll like it.
Neal & Jeremy Bertrand
Cypress Cove Publishing
Lafayette, Louisiana – in the heart of “Cajun Country”
Read about our Stainless Steel Rice Cooker here
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