Chili Cheese Rice and Hot Dogs
Chili sauce with beans, sautéed onion, cheese and scallions is topped over rice cooked in beef broth. Enjoy it with your favorite hot dog on the side.
Ingredients (serves 2-3):
To Cook in the Rice Cooker:
To Prepare Separately:
Ingredients (serves 4-6):
To Cook in the Rice Cooker:
To Prepare Separately:
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.
Pour beef broth and water over rice and mix with rice using the rice spatula. Cook the rice using the “MIXED” setting.
While the rice cooks, combine chili sauce and kidney beans in a small sauce pan and heat on low, stirring occasionally to keep from scorching – about 10 minutes. Hold warm.
Heat oil in a medium sauté pan, add onions and sauté over medium heat. When the onions become translucent, reduce heat to low, stirring occasional until soft and golden brown.
Prepare hot dogs as you prefer – boil, microwave, grill. Cut each into 8 pieces and hold warm.
When rice completes cooking, remove from inner pan and add to warmed chili sauce mixture and stir to combine.
Serve on warm plates. Spoon caramelized onions over rice and sprinkle shredded cheese on top, allowing cheese to melt slightly.
Place cooked hot dogs next to rice and garnish plate with sliced scallions and cilantro. Serve with warm tortillas or bread if desired.
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