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RECIPESarrowRice CookersarrowItalian Sausage and Peppers Over Tomato Rice
Italian Sausage and Peppers Over Tomato Rice
  Sautéed peppers and sausage are the perfect accompaniment to the tomato rice. A delicious and easy recipe full of flavors!
<For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 2-3):

To Cook in the Rice Cooker:

  • 1 cup (rice measuring cup) long grain white rice
  • 5 oz. tomato juice
  • 3 oz. water
  • 1/4 tsp. salt
To Prepare Separately:

  • 1 Tbsp. olive oil 
  • 1/2 lb. sweet Italian sausages, whole
  • 1 medium yellow onion, sliced
  • 1/2 red bell pepper, cleaned, seeded and sliced
  • 1/2 yellow bell pepper, cleaned, seeded and sliced
  • 1/2 green bell pepper, cleaned, seeded and sliced
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/8 Tbsp. fresh ground pepper
  • 1/4 tsp. red wine vinegar
  • 1 canned anchovy filet, minced (optional)
  • 2 Tbsp. Italian parsley, chopped (optional)
<For 5 or 10 cup Zojirushi Rice Cookers>
Ingredients (serves 4-6):

To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) long grain white rice
  • 10 oz. tomato juice
  • 6 oz. water
  • 1/2 tsp. salt
To Prepare Separately:

  • 2 Tbsp. olive oil 
  • 1 lb. sweet Italian sausages, whole
  • 2 medium yellow onions, sliced
  • 1 red bell pepper, cleaned, seeded and sliced
  • 1 yellow bell pepper, cleaned, seeded and sliced
  • 1 green bell pepper, cleaned, seeded and sliced
  • 2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 Tbsp. fresh ground pepper
  • 1/2 tsp. red wine vinegar
  • 2 canned anchovy filets, minced (optional)
  • 4 Tbsp. Italian parsley, chopped (optional)
This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

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

Add tomato juice, water and salt and mix well with rice using the rice spatula. Cook the rice using the “MIXED” setting.

While the rice cooks, heat olive oil in a large sauté pan. Sauté the sausages until brown on all sides. Lower heat, remove sausages from pan, slice into large bite sized pieces and hold on warm plate.

Add onions to pan and cook until soft - about 5 minutes.

Add bell peppers and dried oregano to onions and continue cooking until peppers soften – an additional 5 minutes.

When peppers have softened, add salt, pepper, red wine vinegar, anchovies and half of Italian parsley.

Add sausages to pepper mixture and stir to heat through.

When rice completes cooking, fluff remaining parsley into rice with rice spatula, and arrange on warm plates. If there is tomato paste from the juice left on top of the rice mix it into the rice with the parsley. Spoon sausage and pepper mixture over rice. Serve immediately. 
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