xiaoxl/recipe_data huggingface dataset:
Peanut Butter Chocolate Chip "Raw" Cookies


Ingredients:
oatmeal, honey, sweetened flaked coconut, coconut milk, vanilla

Directions:
Mix all ingredients.
Roll into 1" balls.
Place in single layer on plate and place in refrigerator for 1 hour.
If desired, remove from plate to plastic ziplock bag.
Store in refrigerator.
(Makes 20-24 cookies, depending on size of balls].
note:  *If peanut butter is too firm, place measured amount in microwave for a few seconds to soften before adding to bowl.
Pumpkin Bisque


Ingredients:
pumpkin, chicken broth, salt, ground ginger, ground cinnamon, ground nutmeg, pepper, evaporated milk

Directions:
I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
Mix well until smooth.
Stir in evaporated milk.
Heat slowly to serving temperature, stirring frequently.
Garnish each serving with a dash of nutmeg.
Baked Caramel-Apple French Toast
Category: breakfast-and-brunch
By Joan Rembacz

Baked French toast with apples and caramel sauce. The consistency of the finished recipe will be similar to bread pudding! A glass baking pan will help prevent the toast from sticking.

Ingredients:
1 (1 pound) loaf French bread, sliced
6  eggs
1 ½ cups skim milk
⅓ cup white sugar
1 tablespoon vanilla extract
6  apple - peeled, cored and sliced
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons white sugar
½ cup white sugar
¼ cup all-purpose flour
½ cup margarine, melted
½ cup brown sugar
½ cup skim milk
2 teaspoons vanilla extract

Directions:
Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices. Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and  2 tablespoons white sugar over apples. Cover, and refrigerate overnight. In the morning: Preheat oven to 350 degrees F (175 degrees C). Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve   hot with warm sauce.

Prep time: 40 mins
Cook time: 1 hr
Total time: 15 hrs
Yields: 18 pieces

Calories: 361
Fat: 10.9 g
Saturated fat: 2.3 g
Carbohydrates: 57.3 g
Sugars: 32.5 g
Dietary fiber: 2.8 g
Protein: 9.5 g
Cholesterol: 93.8 mg
Sodium: 385.1 mg
Gooda Cheese(Vegan)


Ingredients:
water, soymilk, carrot, agar-agar flakes, agar, raw cashews, nutritional yeast flakes, tahini, fresh lemon juice, Dijon mustard, onion powder, salt, garlic powder, dry mustard, turmeric, paprika, ground cumin

Directions:
Lightly oil a 3  cup bowl or mold with a rounded bottom and set aside.
Combine the water and carrots in a saucepan and bring to a boil. Reduce heat, cover, and cook until very tender, about 10-15 minutes. Remove lid and stir in agar flakes. Bring to a boil again. Reduce heat and simmer, stirring often, until agar is dissolved, about 5-10 more minutes.
Move to a food processor or blender and add the remaining ingredients. Process a few minutes until completely smooth, scraping down sides as necessary. You may add a tbls. or two of mild vegetable oil while blending to make this a little richer tasting.
Pour into oiled bowl and smooth the top. Cool uncovered in the refrigerator. When completely cool, cover and chill several hours or overnight.
To serve, turn out of the mold onto a plate and slice into wedges. Enjoy!
See recipe description for tips on freezing, melting, grating cheez.
Avocado Reuben


Ingredients:
avocado, sauerkraut, swiss cheese

Directions:
Peel and slice avocado.
Mix together sauerkraut and dressing (slowly add in dressing and test part way to make sure it's not too strong].
Each sandwich consists of 2 slices bread, 1 slice cheese, 1/4 cup sauerkraut mix, 3 slices avocado.
Use cooking spray and lightly fry sandwich on each side (or use panini grill].
Vegetable Stir-Fry


Ingredients:
vegetable broth, cornstarch, soy sauce, ground ginger, garlic powder

Directions:
In bowl mix broth, cornstarch, soy sauce and ginger until smooth; set aside.
In medium skillet over medium-high heat, heat oil.  Add vegetables and garlic powder and stir-fry until tender-crisp.
Stir cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.
Ritz Parmesan Tilapia


Ingredients:
egg, 2% low-fat milk, dried tarragon, dried basil, cayenne pepper, cayenne, parmesan cheese

Directions:
Finely crush Ritz crackers., Mix all dry ingredients with cracker crumbs., Beat egg and milk., Preheat oven to 450 degrees., Spray broiler pan with cooking spray., Dip each fillet in egg and milk mixture., Coat filet with cracker mixture., Place on broiler pan., Cook for 5 minutes and turn., Lightly recoat turned side of fillet with egg mixture and cracker mixture., Cook for 4-5 minutes Serve.
Diabetic Blueberry Muffins


Ingredients:
all-purpose flour, baking powder, salt, light margarine, Splenda sugar substitute, honey, eggs, vanilla, skim milk, fresh blueberries, frozen blueberries

Directions:
Preheat oven to 350° F.
Line 10 muffin cups with paper liners.
Sift together flour, baking powder, salt, set aside.
Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
Add eggs one at a time beating well after each addition.
Stir in vanilla.
Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
Fold in berries.
Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
Cool in pan 10 minutes on a wire rack.
Remove from pan.
Cool completely on wire rack.
Ina Garten's Greek Salad


Ingredients:
English cucumber, red bell pepper, yellow bell pepper, cherry tomatoes, red onion, feta cheese, kalamata olive, garlic cloves, dried oregano, Dijon mustard, red wine vinegar, kosher salt, fresh ground black pepper, olive oil

Directions:
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
Pour the vinaigrette over the vegetables.
Add the feta and olives and toss lightly.
Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Tips from me:
To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.] and slice through all of them at once, using a sharp knife.
Apple Muffins


Ingredients:
flour, sugar, baking powder, baking soda, milk, egg, chunky applesauce, apple, pecans

Directions:
Mix all dry ingredients set aside., Mix all wet ingredients., Add dry ingredients to wet., Fill muffin cups 3/4 full., Sprinkle a little sugar and cinnamon on each muffin before baking., Bake at 400 deg., for 20-25 minutes ., Cool 5 minutes and remove from pans.
Delicious Cranberry Punch


Ingredients:
cranberry juice, lemon juice, water, sugar

Directions:
In a large container, combine all ingredients (adding more sugar if desired], stir until sugar is dissolved.
Refrigerate until serving.
Serve warm or cold.
Tex-Mex Deviled Eggs


Ingredients:
hard-boiled eggs, cheddar cheese, mayonnaise, salsa, green onions, sour cream, salt

Directions:
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks; add cheese, mayonnaise, salsa, onions, sour cream, and salt; mix well.
Stuff or pipe yolk mixture into egg whites.
Refrigerate until ready to serve.
Classic Pasta Salad
Category: salad
By Brian Genest

A classic, light pasta salad featuring Italian dressing. I much prefer it to a the heavy mayo-based varieties. Fast, simple, and easy to make in bulk for parties.

Ingredients:
1 (16 ounce) package tricolor rotini pasta
1 ½ cups Italian-style salad dressing
½ cup diced pepperoni
½ cup diced salami
½ cup diced Cheddar cheese
½ cup diced Monterey Jack cheese
½ cup crumbled feta cheese
⅓ cup sliced black olives
12  cherry tomatoes, halved
½ medium cucumber, diced
⅓ medium red onion, diced

Directions:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Strain pasta and run it under cold water to stop the cooking process; you don't want it to be mushy. Drain and transfer to a large bowl. Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta; toss to combine. Cover and let sit in the refrigerator for at least 1 hour before serving.

Prep time: 40 mins
Cook time: 15 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 366.5
Fat: 20.3 g
Saturated fat: 6.7 g
Carbohydrates: 33.6 g
Sugars: 4 g
Dietary fiber: 1.6 g
Protein: 12.5 g
Cholesterol: 32.4 mg
Sodium: 939.8 mg
Chipotle Shrimp Tostadas


Ingredients:
corn tortillas, kosher salt, shrimp, cabbage, tomatoes, scallions, sour cream, fresh lime juice, Hass avocado, radishes, cilantro leaf, lime wedge

Directions:
In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot.
Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
Drain on paper towels and sprinkle with salt(while they are still hot!]
Preheat a grill pan.
In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder;  season the shrimp with salt.
Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
Serve with lime wedges.
The Great Garlic Dip


Ingredients:
cream cheese, sour cream, mayonnaise

Directions:
Blend all together,by hand., And eat with pretzels.
Oven Roasted Sweet Potatoes
Category: side-dish
By CATICALIC

My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again.  We all told her she was crazy and asked for the recipe.

Ingredients:
4 cups chopped peeled sweet potato
1  sweet onions (such as Vidalia®), cut into wedges
2 cloves garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar, or more to taste
1 pinch salt and ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 223.6
Fat: 10.2 g
Saturated fat: 1.4 g
Carbohydrates: 31.3 g
Sugars: 7.7 g
Dietary fiber: 4.7 g
Protein: 2.6 g
Sodium: 114.8 mg
Pink Meringue Clouds


Ingredients:
flour, salt, baking powder, sugar, shortening, milk, vanilla, salt, sugar, vanilla, vinegar

Directions:
Combine everything for the cookie dough; chill while preparing meringue.
To prepare meringue:  Beat egg whites with salt in small bowl until soft mounds (not peaks] form.  Gradually add sugar; continue beating until stiff peaks form.  (Once you get peaks that stand up, stop.  You can overbeat meringue.]  Fold in vanilla, vinegar, chocolate chips, and crushed candy.
Shape dough into balls using a rounded teaspoon.  Place on ungreased cookie sheets.  Flatten with bottom of glass dipped in sugar.
Top each cookie with a rounded teaspoon of meringue.  Bake at 325 for 20-25 minute.
Spinach and Mushroom Frittata
Category: breakfast-and-brunch
By Ben S.

Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4  eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
¾ cup freshly grated Parmesan cheese
¾ cup chopped portobello mushrooms
½ cup finely chopped scallions with some green tops
¼ teaspoon dried Italian seasonings
1 pinch Salt and pepper, to taste

Directions:
Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed.  Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Yields: 6 servings

Calories: 163
Fat: 9.5 g
Saturated fat: 4.7 g
Carbohydrates: 5.9 g
Sugars: 1.2 g
Dietary fiber: 1.8 g
Protein: 14.6 g
Cholesterol: 144.6 mg
Sodium: 310.1 mg
Christmas Berry Trifle


Ingredients:
icing sugar, mascarpone, Cointreau liqueur, blueberries, raspberries, strawberries, ladyfingers

Directions:
eatcream, sugar and orange rind in a small bowl with elecric beaters until soft peaks form.
Fold in mascarpone and 2 teaspoons of Cointreau.
Combine berries with another 2 teaspoons of Cointreau.
Combine Cointreau and juice in another bowl.
Dip sponge fingers in liquid one at a time and arrange 1/2 on the bottom of 8 cup serving bowl.
Top with 1/2 cream mixture and 1/2 berriy mixture.
Repeat finishingwith the berries.
I use any berries that take my fancy, like frozen three berry combo, but always use fresh strawberries :-].
Fougasse With Olive Tapenade


Ingredients:
bread flour, all-purpose flour, fast rising yeast, fine sea salt, extra virgin olive oil, warm water, fresh rosemary, fresh thyme, black olives, fleur de sel, garlic cloves, black olives, anchovy fillet, capers, olive oil, lemon juice, pepper

Directions:
Fougasse.
Combine flour, yeast, salt and oil in a stand mixer bowl.
With dough hook attached and running on medium low (3 on my Kitchenaid] add all but a few Tbsp of the water.
Continue "kneading" the dough for about 4 minutes. The dough should come away from the sides of the bowl. Add more water as necessary.
Alternatively use a large bowl and a wooden spoon or Danish whisk to combine then turn the dough out to a floured surface and knead for 5 minutes by hand.
Place the dough in a large oiled bowl, cover with plastic wrap and let rise until doubled in size.minimum 1 hour.
Preheat oven to 425f.
Gently scrape the dough into a large baking pan, pulling the dough to fit within the pan.
Let the dough rest for 20 minutes more.
Dress the top of the bread with the herbs.
If using the olives and salt, press the olives into the dough and lightly sprinkle the top with the fleur de sel.
Bake for 20 minutes until the top is golden brown.
Remove and allow to cool for 10 minutes.
Cut into small bite sized pieces.
Tapenade.
Pulse the garlic, olives, anchovy, and capers in a small food processor until pureed.
Continue pulsing and add 1 Tbsp of olive oil at a time until all the ingredients come together.
Add lemon juice and pepper to garnish.
Baked Pork Spring Rolls


Ingredients:
ground pork, cabbage, carrot, green onions, fresh cilantro, oyster sauce, garlic, chili sauce, cornstarch, water

Directions:
Preheat oven to 425 degrees F (220 degrees C].
Place pork in a medium saucepan.
Cook over medium high heat until evenly brown.
Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers.
Roll wrappers around the mixture, folding edges inward to close.
Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet.
Brush with vegetable oil.
Bake in the preheated oven 20 minutes, until hot and lightly browned.
For crispier spring rolls, turn after 10 minutes.
Bacon and Cheese Muffins.


Ingredients:
plain flour, sugar, baking powder, salt, cayenne pepper, egg, milk, bacon, cheese

Directions:
Grease muffin cups or place paper liners in tin.
Stir flour, cheese, sugar (if using], baking powder, salt and pepper in a large bowl.
Combine milk, oil and egg in a small bowl.
Add wet ingredients all at once to dry ones and stir until flour is just moistened. (Make sure batter isn't too thick, if so, add a little extra milk].
Fold in bacon and fill muffin cups.
Top with a little extra grated cheese.
Bake at 180c on the lower oven rack for 20-25 minutes.
Serve warm.
Campbell's® Cheesy Chicken and Rice Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

So many favorite flavors and ingredients--chicken, Cheddar cheese, and vegetables--are in this one easy casserole.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 ⅓ cups water
¾ cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
½ teaspoon onion powder
4  skinless, boneless chicken breasts
½ cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 6 servings
Green Apple Pie


Ingredients:
flour, salt, sugar, shortening, tart green apples, butter, water, lemon juice, sugar, salt, flour, cinnamon

Directions:
For pastry, mix flour and salt; cut in shortening.
Add water 1 tbsp at a time, using only enough to make a workable paste (too little will make it crumbly]. This pastry, being exceedingly rich, must be handled deftly.
Roll out pastry and line pan.
Make 2 (9 inch] shells.
Thorough chilling before rolling makes pastry easier to handle.
For filling, line pie pan with one pastry shell and fill with sliced apples.
Mix and sift dry ingredients over the apples.
Add water and lemon juice; dot with butter, then top with secondary pie shell.
Bake at 350 degrees for 45 minutes or until pie filling is done and pie is golden brown.
If pie crust starts getting too dark before it is done.
Cover with aluminum foil.
ENJOY!
Raspberry Gravy


Ingredients:
frozen unsweetened raspberries, condensed beef broth, lemon, zest of, lemon juice

Directions:
Drain raspberries. (Reserve juice for another use.]  Run through food mill to remove seeds, if desired.
When poultry is removed  to platter, pour drippings from roasting pan into medium bowl. Let stand a  few minutes until fat separates from meat juice.
Stir undiluted  bouillon,  jelly, lemon peel and lemon juice into roasting  pan.
Spoon fat from drippings. Discard.
Add poultry juices to pan and cook over  medium heat until hot and bubbly, stirring constantly to loosen browned  bits.
Stir in raspberries (or puréed pulp, if you used a food mill]. Add salt and pepper to taste.
Heat through.  Serve over sliced poultry.
Spinach Enchiladas


Ingredients:
frozen spinach, sour cream, green chilies, green onions, corn tortillas, monterey jack cheese, onion

Directions:
Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
Try tortillas, one at a time, in hot oil about 5 seconds on each side.
Drain on paper towells.
Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
Spoon spinach mixture over and sprinkle with remaining cheese.
Bake uncovered, at 325 for 30 minutes.
Raisin-Nut Monkey Bread


Ingredients:
milk, butter, margarine, active dry yeast, warm water, all-purpose flour, sugar, egg, salt, pecans, cinnamon, butter, margarine, golden raisin

Directions:
In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
Cool until just warm (105 - 115°F].
In a large mixer bowl, dissolve the yeast in warm water.
Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes].
By hand, stir in enough of the remaining flour to make the dough easy to handle.
Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes].
Place in a greased bowl; turn the greased side up.
Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.].
The dough is ready if an indentation remains when touched.
Punch down the dough; divide in half.
With floured hands, shape each half into 24 balls.
In a small bowl stir together 1 cup sugar, pecans and cinnamon.
Dip the balls first into the melted butter, then into the sugar mixture.
Place 24 balls in the bottom of a greased 10-inch tube pan or Bundt pan - if using the tube pan, line the bottom with aluminum foil.
Sprinkle with raisins.
Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
Cover; let rise until doubled in size (about 45 minutes].
Heat the oven to 375°F.
Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
Immediately invert the pan onto a heatproof serving plate.
Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
Remove the pan; serve warm (leftovers can be reheated nicely in the microwave].
Spicy Roasted Vegetable Soup With Leftover Grilled Meat


Ingredients:
sweet potato, baby potatoes, turnip, parsnip, carrot, broccoli floret, cauliflower floret, Brussels sprout, eggplant, celery ribs, asparagus spear, zucchini, red onion, garlic cloves, olive oil, dried basil, dried thyme, dried oregano, fresh coarse ground black pepper, broth

Directions:
1. Preheat oven to 425 degrees F. Line 2 large sheet pans with foil and coat with non-stick cooking spray.
2. Add herbs and black pepper to a large bowl. Pour in olive oil and vinegar and add garlic. Whisk to combine. Prepare about 8-10 cups of optional vegetables and add to the vinegar mixture with the onions and red pepper. Turn over with hands to coat vegetables evenly.
3. Place veggies in one layer on prepared baking sheets, keeping the firm fleshed veggies separate from the fast cooking softer ones, like zucchini and eggplant. Roast at 425 for about 15-25 minutes, turning with a spatula halfway through. Remove the fast cooking veggies before they become soft and reserve these in a separate bowl while the others continue to cook.
4. After all vegetables have caramelized, combine them with the remaining ingredients in a large soup pot, except for the eggplant, zucchini and red pepper. Simmer over medium low heat for about 20 minutes. Add the remaining vegetables and simmer another 10-15 minutes until fork tender.
5. Serve hot with a side of crusty bread.
Yellow Rice for Rice Cookers
Category: side-dish
By jamillet

This is a very easy and quick recipe. There are additional variations to enhance your rice experience. To add some kick to it, add a can of mixed veggies and decrease the chicken stock from 4 cups to 3 3/4 cups. Or you can add a can of beans to it. If you add beans, do not decrease the chicken stock. You can also add meat, sausage, ham, or even shrimp. If adding meat, no need to decrease chicken stock. You can add more salt or seasonings to taste.

Ingredients:
4 cups chicken stock
3 cups long-grain white rice
3 tablespoons tomato sauce
2 tablespoons olive oil
2 teaspoons salt
2 (.18 ounce) packets sazon seasoning with annatto
1 tablespoon garlic powder
1 cube chicken bouillon, crushed

Directions:
Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 10 servings

Calories: 252.4
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 48.4 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 5.2 g
Cholesterol: 2.5 mg
Sodium: 1222 mg