Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 275
Total Fat: 21 g
Saturated Fat: 6 g
Carbohydrates: 9 g
Dietary Fiber: 1 g
Sugar: 4 g
Protein: 11 g
Cholesterol: 39 mg
Sodium: 690 mg
Total: 40 min
Prep: 10 min
Cook: 30 min
Ingredients
- 2 cups long grain white rice
- 5 cups chicken stock, divided
- 2 tablespoons vegetable oil
- 1 pound smoked pork sausage, sliced
- 1 clove garlic, minced
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 medium green bell pepper, chopped
- 1/4 teaspoon cayenne
- 1/4 cup chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
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Instructions
- Prepare the rice by placing it in a medium saucepan with the chicken stock. Bring the mixture to a boil, then lower the heat and let it simmer until the stock is fully absorbed, about 20 minutes.
- While the rice is cooking, heat the vegetable oil in a heavy-bottomed saute pan over medium-high heat. Add the sliced sausage and brown it well. Once browned, stir in the garlic, onion, celery, and green bell pepper. Cook until the vegetables are tender, about 5 minutes. Season with salt and pepper. Pour in 1 cup of chicken stock and add the cayenne. Let the mixture simmer until the liquid has reduced slightly. Finally, mix in the cooked rice and chopped parsley, stirring well to combine. Taste and adjust the seasoning with more salt and pepper if needed.
