Michael Louis Scott's Cajun Spanish Rice

I have this https://www.newegg.com/Product/Product.aspx?Item=N82E16896095030&ignorebbr=1&nm_mc=KNC-GoogleAdwords-PC&cm_mmc=KNC-GoogleAdwords-PC-_-pla-_-Rice+Cookers-_-N82E16896095030&gclid=EAIaIQobChMIw6mK4LCG2gIVQWSGCh3AqwNvEAQYASABEgLwv_D_BwE&gclsrc=aw.ds

I set it on the kitchen counter. 

I then added one 26 ounce jar of spaghetti tomato sauce and a 15 ounce can of Campbell's French Onion soup and two cups of V8 juice which filled it almost to the eight cup line

I then I seasoned it with one peeled and minced medium bulb of garlic, a 1 ounce package of Lipton Onion soup, plenty of garlic powder, ground black pepper, Italian spices, oregano, 3 chicken bullion cubes and Lowery's season salt.

I then added about 3/8th of a cup of soy sauce, four tablespoons of Lea and Perrins Worcestershire sauce, lots of dashes Mcilhenny's Tabasco sauce https://www.tabasco.com/ , and about a three eights of a cup of barbecue sauce or marinade sauce and two tablespoons of A1 Steak Sauce and three eights of a cup of extra virgin olive oil two tablespoons of hot sauce.  I stirred it all up.

I used its measuring cup, and I measured out 5 of its smaller cups of brown rice or 25 ounces of measuring cup rice which I rinsed under warm water in a metal bowl, and then I strained with a wire strainer and added it to the pot.

I stirred it all, and it was up to the eight cup liquid line.

I then plugged it in, and I pressed the power button and brown rice button. 

I figure five hours or six brown rice cycles.  I stir it thoroughly after each cycle.  It basically will be Cajun Spanish rice, if it comes out all right.