Rice Cooker Pasta ala Cubana

March 12th, 2014

I am all for  “simple” and”easy” meals without serving processed food and compromising the nutritional needs of my family.

This “one pan” pasta meal is right up my alley so to speak in prepping meals that are fast and convenient. I can do fast because I use an induction stove. I can also do slow because I have a slow cooker. Using one of these helpful kitchen appliances depends on time and circumstances.


Rice Cooker Pasta ala Cubana (which I got from a recipe magazine that the youngest child picked from among different magazines for a school fair, the fact that she got this instead of the girly and cute magazines for her age means I have to cook some of the recipes in it)

Rice Cooker Pasta ala Cubana


  • Make ahead cooked and frozen ground beef, around 250-300grams or more if you want to have more meat in the pasta (You can cook ground beef before you do this of course, I just prefer to use my make ahead cooked and frozen ground beef)
  • 1 can of whole mushroom, sliced thinly
  • 1 big can of whole peeled tomatoes which I had to open up and strain to remove the seeds (You can opt to use other varieties of canned tomatoes)
  • 2-3 cups of water or beef broth from the make ahead cooked ground beef (I used water because the beef broth might be too “sebo”)
  • Several black olives, sliced thinly (You can use green olives too)
  • Half a red bell pepper sliced in very small cubes
  • 2 1/2 cups of elbow macaroni


  1. Saute the ground beef and sliced mushrooms with crushed garlic and onions. Season with a little salt and pepper and Italian seasoning.
  2. When the ground beef has been cooked, transfer to the rice cooker.
  3. Add the olives, bell pepper, water and elbow macaroni. Mix together.
  4. Add salt and pepper, Italian seasoning and/or a bit of oyster sauce.
  5. Turn on the rice cooker.
  6. While the pasta is cooking, mix a bit to prevent the pasta from sticking on the rice cooker. Our Rice Cooker Pasta ala Cubana was done even before the rice cooker turned to “WARM” setting so I had to turn it off to avoid the pasta from getting soggy or sticking on the pan.

IMPORTANT: make sure that you check the rice cooker while this is being cooked. If the pasta looks too dry, add a little water.

Serve warm.

Rice Cooker Pasta ala Cubana

3 Responses to “Rice Cooker Pasta ala Cubana”

  1. Plateful Of Fun » Blog Archive » Make Ahead Freezer Meal : Ground Beef Says:

    […] Rice Cooker Pasta ala Cubana […]

  2. Simple Recipes | GreenBucks Says:

    […] Rice Cooker Pasta […]

  3. Plateful Of Fun » Blog Archive » Lunchbox Chronicles January 14, 2015 Says:

    […] lunch: Rice Cooker Pasta (this was tuna pasta and not ground beef pasta) and 2 pieces of Make-Ahead solo […]

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