1½ C uncooked long grain rice
1 TBS oil
1 small green bell pepper (diced)
1 small onion (diced)
8 cloves of garlic (minced)
1 bunch green onions (diced)
1 LB peeled crawfish tails (cooked, preferably from a previous seafood boil)
14½ OZ chicken broth
10 OZ diced tomatoes with green chile peppers
4 TBS margarine
1 TBS dried parsley
1 TSP Cajun seasoning (or Zatarains liquid seafood boil)

Sauté the bell pepper and onion in the oil until soft and the onions turn translucent.  Add the garlic and sauté for 2 minutes more.  Combine the remaining ingredients with the sautéed vegetables into a rice cooker (or on the stove-top in a covered pot) and stir well.  Cook until the liquid has been absorbed – typically 30 minutes on the stove-top, or a standard cooking cycle in a rice cooker.  Stir once or twice during cooking.