- 4 cups vegetable broth
- 2 cups tomato juice
- 1 jar (141⁄2 oz.) petite dice tomatoes, undrained
- 1/2 cup uncooked long grain rice
- 1 medium onion, diced
- 1/2 cup parsley, chopped
- 1 tbsp. chopped fresh basil
- 2 cups frozen whole kernel corn
- 11⁄2 cups frozen green peas
Combine all ingredients, except frozen corn and peas in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 25 minutes. Stir in frozen corn and peas; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately. If desired, garnish each serving with grated Parmesan cheese.
Makes about 10 cups 5 servings
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