<For 5 or 10 cup Zojirushi Rice Cookers>
Ingredients (serves 4-6):

To Cook in the Rice Cooker:

• 3 cups (rice measuring cup) long grain white rice
• 1 tsp. salt
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. dried chili flakes
• 8 oz. low sodium chicken broth
• 4 oz. diced canned tomatoes in puree
• Water as needed
• 1 medium onion, minced

To Prepare Separately:

• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 8 oz. medium shrimp
• 6 oz. smoked sausage, sliced 1/4” thick

<For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 2-3):

To Cook in the Rice Cooker:

• 1.5 cups (rice measuring cup) long grain white rice
• 1/2 tsp. salt
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. dried chili flakes
• 4 oz. low sodium chicken broth
• 2 oz. diced canned tomatoes in puree
• Water as needed
• 1/2 medium onion, minced

To Prepare Separately:

• 1/2 Tbsp. olive oil
• 1/2 clove garlic, minced
• 4 oz. medium shrimp
• 3 oz. smoked sausage, sliced 1/4” thick

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

In a separate bowl, mix the salt and spices into the chicken broth, and add to the inner cooking pan.

Add the tomato puree, and if necessary, add water to reach the water scale marked “3” for “Mixed Rice” for 5 and 10 cup rice cookers, and up to “1.5” for 3 cup rice cookers.

Place the minced onion on top and cook using the “Mixed” setting.

When the rice cooker begins its countdown, sauté the shrimp and sausage in a frying pan with olive oil and garlic and place in a bowl.

When rice completes cooking, open the lid and transfer the rice to the bowl from step 5. Mix well and serve immediately.