Classic Arroz con Pollo (Chicken & Rice), with Rice Cooker.

ADD TO RICE COOKER and COOK:

4 cups chicken broth
2 cups uncooked rice (white suggested)
1/8 tsp ground saffron (if you have it)
1 bay leaf (or a good sprinkle if you don't have just a leaf)
1 T olive oil
1 clove garlic, minced
1 med. onion (chopped)
1 med. red bell pepper (chopped)
1 med. green bell pepper (chopped)
1 and 1/2 tsp basil
1 T lime juice
1 tsp salt

FOLD IN ONCE DONE in COOKER:
1 lb. (more or less) cooked chicken, cubed.  *This is what I always use.
 *http://grossrecipes.blogspot.com/2010/01/basic-baked-chicken.html
1 medium tomato, chopped
1 cup frozen peas

Once all folded together, cover and let sit for 10 minutes (I did so in a warmed oven since there was no way it was all going to fit in my rice cooker)!

SUPER TASTY!

Marya's Tabbouleh, Lebanese Influence.

Mix all of the below together.  Unlike our family's, the final product should look overwhelmingly green--parsley is the main ingredient, here.  The lemon is key.  These are all approximate measures, as I took a magazine recipe, shrunk it, and added what my Lebanese friend told me... Good luck!  So fresh, and SO GOOD!

1 cup cooked quinoa *Note, typically it would be Farro....but I couldn't find it and had quinoa!
1-2 bunch(s) of parsley--cleaned and diced
1/4 cup sliced, black olives (diced)
1 sm. tomato (Roma works well), diced
1 1/2 Tbsp olive oil
1 Tbsp white vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 good lemon, juiced as much as possible into mixture
1/4 cup tiny diced onion