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Roy’s Spicy Sausage and Rice
Submitted by The Church Cook (Kay Heritage) on November 7, 2012 in Main Courses
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Small Red Bell Pepper, Stem And Seeds Removed, Finely Chopped
- ½ whole Small Onion, Finely Chopped
- 1-½ cup Long Grain Rice, Uncooked, Rinsed And Drained
- 1 pound Spicy Smoked Sausage Ring, Cut Into 1/2 Inch Slices
- ½ teaspoons Seafood Seasoning (Old Bay, Zataran’s Or Your Favorite Seasoning)
- 2 cups Chicken Broth (homemade Preferred Or Canned Low-sodium)
Preparation Instructions
Heat oil in a large, non-stick skillet (use one with a lid because you’ll need it later) on medium-high heat. Add peppers and onions; cook about 2 minutes until slightly wilted. Add rinsed rice and stir to mix everything together.
Add sausage, seafood seasoning and chicken broth. Stir and cover the skillet. Bring to boil then reduce heat to a simmer and cook until all of the broth is absorbed, about 15 minutes.
Remove skillet from heat. Fluff rice with a fork and serve. Add salt to your taste if needed.
