Potatoes and Onions
From SallysKitchen

9 Yukon Gold potatoes (about golf ball size)
2 medium onions
2 T olive oil
3/4 cup water
salt and pepper to taste

Scrub potatoes well and cut them in fourths. Peel onions and cut in 1/2 inch chunks. Put oil in pan and turn cooker on to cook. Add potatoes and onions. Stir. When the cooker shuts down to warm, add water and stir. Turn the cooker back on to cook. Cover and leave alone. The rice cooker will shut down to warm when the water has cooked off. The potatoes should be done. If not, add a little more water and turn to cook again. The rice cooker will set itself to warm when the water is gone. The potatoes will brown a little more if you just let them sit on warm for a while.

Spaghetti
From SallysKitchen

1 pound spaghetti
2 1/2 cups water
1 jar of spaghetti sauce (1 pound 10 ounce)

Break spaghetti in half and layer the dry pasta in the rice cooker pan. Add water and sauce. Turn on rice cooker to cook. Stir frequently. When it shuts down to warm, check the pasta to be sure it’s done. If it isn’t quite done, add some water, stir and turn on to cook again. You don’t need to boil the pasta, drain and cook the sauce in a separate pan. It all cooks in the same pan and tastes great!

Besides these previous two suggestions, I do my rice together with frozen vegetables at the same time and add some salt and a TB of olive oil. They are very good. You can also add Sazón with Culantro & Achiote instead of salt and mix everything well, and you will achieve a wonderful rice with a perfect annato or Saffron color. If you have leftover or already cooked chicken you can also add it and you will have a perfect ARROZ CON POLLO (Chicken with Rice).