Meals prepared in the rice cooker are generally everyday fare perfect for dinner on a busy weekday. Many dishes use shortcuts such as canned beans, jarred sauce and cooked meats but are delicious and satisfying nonetheless.

I experimented with a few recipes from Roger Ebert’s "The Pot and How to Use It," provided by readers of his blog. With a bit of tinkering, they earned a thumb’s up from the family. Each was made in a 5 1/2-cup cooker.

Fragrant Rice with Garlic-Ginger Chicken requires jasmine rice — not something in everyone’s pantry, but an investment in a small bag is well worth it. The dish tastes like it was fussed over rather than just thrown into a pot. The original recipe called for half the amount of chicken and less green onion, but I was looking for a one-pot meal and more oomph. Adjust however you like.

Consider the Chicken Spaghetti an option for using up the last of a rotisserie chicken. This is a dish that’s easy to adapt. Use olive oil instead of jarred pasta sauce and toss with any veggie, chopped into bite-size pieces, small enough to cook on the "warm" setting.

Chef Rebecca Woodland, author of the "Blonde Vegetarian" cookbook, offers some meatless entrees. The first recipe is a hearty chili recipe perfect for a 6-cup cooker with a "warm" setting. If you want to add lots of vegetables or turn this into soup, use a larger pot.

The satisfying polenta dish is also good for a 6-cup cooker. Nutritional yeast rounds out the flavor and sun-dried tomatoes add a festive note. Note that dry polenta is also called corn grits. Do not confuse this with the product sold in a sausagelike tube.

RICE-COOKER CHILI
Courtesy Rebecca Woodland

1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
3/4 cup diced canned tomatoes (about half of a 14.5-ounce can)
1/2 cup refried beans (about one-third of a 16-ounce can)
1/3 cup chunky salsa (Southwestern style is best)
1/4 cup vegetarian chili mix with textured vegetable protein (or TVP, available at health food stores)
3/4 cup water
1 tablespoon cornmeal
2 teaspoons molasses
1/2 teaspoon Hawaiian salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon liquid smoke
» Optional additions (use any amount you wish): corn, yellow squash, bell peppers, small zucchini, scallions or chives, grape tomatoes

In rice cooker, combine all ingredients except liquid smoke and optional veggies. Stir.

Cover and turn on cooker.

When chili starts to bubble, remove lid and stir again. Turn heat to warm. Add veggies. Mix gently to combine. Cover.

Just before serving, add liquid smoke. Stir lightly. Serves 4.

Approximate nutritional information, per serving (not including optional ingredients): 260 calories, 2 g fat, no saturated fat, no cholesterol, greater than 1,200 mg sodium, 44 g carbohydrate, 13 g fiber, 7 g sugar, 18 g protein

CREAMY RICE-COOKER POLENTA WITH SUN-DRIED TOMATOES
Courtesy Rebecca Woodland

3-1/2 cups water
1 cup dry, coarse cornmeal (polenta style)
1 teaspoon Hawaiian salt
3 to 4 sun-dried tomatoes (dry or from a jar)
1 tablespoon nutritional yeast flakes
Freshly-ground black pepper
Drizzle extra-virgin olive oil

Put water into rice cooker. Turn on cooker. Cover and let water come to a boil.

When water is at a rolling boil, add cornmeal and salt. Replace lid.

Chop sun-dried tomatoes or cut with scissors. If using oil-packed tomatoes in a jar, place in fine-mesh sieve and run under hot water before chopping to soften and remove oil.

As soon as cooker clicks to warm setting, stir in nutrition yeast flakes and sun-dried tomatoes.

Unplug cooker. Finish with several grinds of black pepper and light drizzle of olive oil.

Serve warm as side dish, topped with Rice-Cooker Chili or your favorite pasta sauce. Serves 8 to 10.

Approximate nutritional information, per 1/2-cup serving (based on 8 servings and not including drizzle of olive oil): 70 calories, no fat, no cholesterol, 250 mg sodium, 14 g carbohydrate, 2 g fiber, no sugar, 2 g protein

CHICKEN SPAGHETTI
Adapted from recipe in "The Pot and How to Use It," by Roger Ebert

10 to 12 ounces spaghetti
4 cups water
2 cups rotisserie chicken, chopped into bite-size chunks
2 cloves garlic, smashed
1 cup fresh tomatoes, cut into chunks
1 cup sliced mushrooms
2 cups pasta sauce
1/2 teaspoon salt, or to taste
Parmesan cheese

Cook noodles in water in rice cooker until al dente, about 35 minutes. Drain.

Add chicken, garlic, tomatoes, pasta sauce and salt; stir. Heat on warm about 15 minutes. Plate and top with Parmesan cheese. Or, if you like, transfer spaghetti to a 9-by-13-inch pan, top with Parmesan and bake in 350-degree oven for 15 minutes. Serves 3 to 4.

Approximate nutritional information, per serving (based on 4 servings and without chicken skin and not including Parmesan cheese): 520 calories, 11 g fat, 3 g saturated fat, 55 mg cholesterol, greater than 1,100 mg sodium, 77 g carbohydrate, 6 g fiber, 9 g sugar, 29 g protein

FRAGRANT RICE WITH GARLIC-GINGER CHICKEN
Adapted from recipe in "The Pot and How to Use It," by Roger Ebert

3 cups uncooked jasmine rice
3 rice-cooker cups water
2 tablespoons sesame oil
2 cubes chicken bouillon
1/3 cup olive oil
4 stalks green onion, chopped
2 to 4 cloves garlic, smashed
1 2-inch piece fresh ginger, crushed
4 boneless, skinless chicken thighs, cut into 1/2-inch pieces

Place all ingredients except chicken into cooker. Stir, then place chicken on top.

Cover and turn on cooker. When done, mix rice to evenly disperse ingredients. Serves 4.

Approximate nutritional information, per serving: 550 calories, 27 g fat, 4 g saturated fat, 60 mg cholesterol, 700 mg sodium, 57 g carbohydrate, 1 g fiber, 1 g sugar, 19 g protein

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Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.