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Pizza Pastalaya In Rice Cooker

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Ingredients
  Ground beef 2 Pound
  Onion 1 Small, chopped finely
  Bell pepper 1 Small, chopped finely
  Garlic 3 Clove (15 gm), minced
  Beef broth 1 Can (10 oz)
  Pizza sauce 1 Bottle (1 l) (approx. 1 jar)
  Spaghetti sauce 1 Bottle (1 l) (approx. 1 jar)
  Pepperoni slices 4 Ounce
  Elbow macaroni 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Mozzarella cheese 1⁄2 Cup (8 tbs), shreddded (for garnishing)
  Salt 1 Pinch (to taste)
  Pepper 1 Pinch (to taste)
Directions

GETTING READY
1. In a skillet on medium high, stir fry the ground beef for 7-8 minutes or until cooked. Season it with salt and pepper and set aside.
2. In a medium sized bowl, add in the elbow pasta, water, oil. Mix well and keep aside.

MAKING
3. In the rice cooker, add the seasoned ground beef, onion, bell pepper, garlic, beef broth, pizza sauce, spaghetti sauce, pepperoni slices, elbow macaroni and mix everything well.
4. Cover the contents with a lid and start the rice cooker. Cook the pasta jambalaya for 21-25 minutes or as per the rice cooker instruction manual.
5. Once done, let the pizza pastalaya sit in the cooker for 5 minutes and serve.

SERVING
6. Serve the pizza pastalaya in a bowl and garnish it with shredded mozzarella cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Steamed
Ingredient: 
Pasta
Restriction: 
High Fiber, High Protein
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
8

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