Chili Cheese Rice and Hot Dogs

Ingredients (serves 2-3):

To Cook in the Rice Cooker:

1 cup (rice measuring cup) long grain white rice
4 oz. low sodium beef broth
4 oz. water

To Prepare Separately:

1/2 cup chili sauce
1/2 cup canned red kidney beans
1/2 Tbsp. olive oil
1 medium onion, sliced
2-3 hot dogs
1/2 cup cheddar cheese, shredded
1/4 cup scallions, thinly sliced
2-6 sprigs cilantro

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

2 cups (rice measuring cup) long grain white rice
8 oz. low sodium beef broth
8 oz. water

To Prepare Separately:

1 cup chili sauce
1 cup red kidney beans, canned
1 Tbsp. olive oil
2 medium onions, sliced
4-6 hot dogs
1 cup cheddar cheese, shredded
1/2 cup scallions, thinly sliced
4-12 sprigs cilantro

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

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.

2

Pour beef broth and water over rice and mix with rice using the rice spatula. Cook the rice using the “MIXED” setting.

3

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.

4

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.

5

Prepare hot dogs as you prefer – boil, microwave, grill. Cut each into 8 pieces and hold warm.

6

When rice completes cooking, remove from inner pan and add to warmed chili sauce mixture and stir to combine.

7

Serve on warm plates. Spoon caramelized onions over rice and sprinkle shredded cheese on top, allowing cheese to melt slightly.

8

Place cooked hot dogs next to rice and garnish plate with sliced scallions and cilantro. Serve with warm tortillas or bread if desired.