1 cup rotini (spiral pasta)
1 cup chicken broth
OR 1 cup water with 1 teaspoon chicken bouillon
1 teaspoon olive oil or canola oil
1 can (14.5 ounces) diced tomatoes
1/2 pound (or 1 1/2 cups) frozen bell peppers and onions
OR 1 1/2 cups fresh diced bell peppers and onions
1 teaspoon Worcestershire sauce
Put all ingredients in the rice cooker. Stir with plastic or wooden utensil.
Put on the lid. Push down the lever for Cook setting. When most of the liquid is absorbed,
the rice cooker will switch to Warm setting. If pasta is not yet tender, add a couple tablespoons
of water, and push the button down again for 5-10 minutes.