Recipe from Food Network; adapted slightly
It’s been a long-time goal of mine to share recipes here on the blog and now I’m finally getting around to it! As I mentioned in this post, I’m trying to cook more in 2013 and test out a new recipe every week. Now, I’m definitely not claiming to be a great cook or anything like that, and I did not create this recipe myself, but when I try out a easy and tasty recipe, I feel like it would be worth sharing here on the blog, no?
- 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
* I used sweet Italian sausage since that’s what I had- still turned out great!
** I didn’t have green peppers or celery, but I did have carrots so I added those instead.
Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes (also, I didn’t have enough chicken stock for cooking both the rice and to add to the entire mix later, so I used regular water when making the rice).
Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.
Tell me: How do you feel about seeing recipes here- interested, not interested?