Oster 4728 instruction manual Rice and Tuna Salad, Rice with Chicken

Rice with Chicken
2 lb rice	1 onion
3 green peppers	2 carrots
4 cloves garlic	celery to taste
4 chicken breasts	3 tablespoons salt
black pepper to taste	oregano to taste
chicken broth, 1 envelope	tomato paste

Preparation

Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster® Multi-Use Rice Cooker. When done, shred the chicken in the water in which it was cooked and add green peppers, onion, garlic, celery and carrots, everything well chopped. Cook 10 minutes, and add tomato paste and shredded chicken. After the sauce is cooked, add the uncooked, washed rice and cover the rice somewhat more than normal.

	Rice and Tuna Salad
2 cups cooked rice	2 peppers in vinegar*
1 can tuna	100 gr green olives
3 hard-boiled eggs	Mayonnaise
Salt and pepper	Lettuce leaves
Olive oil	Vinegar

Preparation

Cook the rice in the Oster® Multi-Use Rice Cooker in the traditional manner, remove and place on a platter until it is completely cool. Dice the cooked peppers and slice the eggs. Shred the tuna and add along with the remaining ingredients to the rice, reserving some of the egg slices and olives to garnish the salad. Season with olive oil, salt, pepper and vinegar. Serve the salad on a platter with lettuce leaves and garnish with hard-boiled egg and olives.

*Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove the seeds and cook the peppers in a saucepan with two cups water and one-half cup vinegar with a pinch of salt. After 15 minutes, remove from heat.

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