Skillet Sausage 'n' Rice
Southern Living Annual Recipes 2006 Copyright 2006
1 (16-oz.) package smoked sausage
1 medium-size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth I used 2.5 cups
2 (3.5-oz.) bags quick-cooking brown rice I used Success Rice
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped fresh parsley (optional)
1. Cut sausage into 1/2-inch slices. Sauté in a large nonstick skillet over medium-high heat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
2. Add bell pepper, onion, and garlic to skillet, and sauté over medium-high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt, and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.
I think I used the wrong rice for this recipe. I used Success brown rice. The recipe doesn't mention precooking the rice but 1 cup of broth wasn't going to cook 2 bags of brown rice! I added about another 1 1/2 cups and it was fine.
I was very surprised that my son scarfed this down. He used to love rice, mainly with tomato sauce, but lately he hasn't been that into rice, even with tomato sauce. This was brown rice so maybe that made a difference. I have no idea but I was shocked to see him empty his plate, especially with all of those peppers and onions mixed in there (I always chop my vegetables very finely for recipes like this).
I still haven't decided to make for the bake sale. I'd like it to be something I've made before and something that doesn't need refrigeration. People have already signed up for brownies and chocolate chip cookies.
Question of the Day: Have you made anything from my blog that I could sell at the bake sale? What was it?