1 tablespoon butter
1-pound ground beef
1 small onion minced
1 small bell pepper chopped fine (optional)
2 cloves garlic minced
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups dry elbow
1 ½ cups beef stock
1 28 ounce can petite diced tomatoes
1 cup tomato juice
Chopped fresh parsley (garnish)
Place the butter into the rice cooker with the ground beef: press cook.
Sauté ground beef until cooked through.
Add onions, garlic, pepper and seasoning: continue to sauté for 3 additional minutes.
Add the pasta, stock and sauce to rice cooker; close lid, press cook.
When rice cooker switches to keep warm (about 15 minutes) stir in the tomatoes and tomato juice and press cook again.
When rice cooker switches to keep warm, taste for additional seasonings serve sprinkled with fresh parsley.