E loves this and says he’d eat it every night. He always adds red pepper flakes and Cholula to his. I found it at the Washington Post website, but have changed it up quite a bit. Also, I think it would be great with some shrimp added, but haven’t tried it yet.
Ingredients
* 1 tablespoon olive oil
* 12 ounces smoked chicken sausage or chicken andouille, coarsely chopped (casings removed)
* 2 medium red bell peppers, stemmed, seeded and cut into small dice
* 1 large onion, cut into small dice
* 1 cup chopped celery
* 2 large cloves garlic, minced (1 to 2 teaspoons)
* 1/2 cup finely chopped cilantro
* 1 tablespoon fresh basil (can use 1 t dried)
* 1 tablespoon fresh oregano (can use 1 t dried)
* 1 bay leaf
* 2 cans no-salt-added diced tomatoes, plus juices
* 1 can low-sodium nonfat chicken broth
* 2 cups uncooked brown minute rice
* Salt and black pepper to taste
Directions: Heat the olive oil in a large saucepan over medium-high heat, until it shimmers. Add the sausage or andouille and cook, stirring occasionally, for about 7 minutes, until it starts to brown. Add the bell pepper, onion, and celery; cook, stirring often, for 10 minutes, until the onion becomes golden. Add the garlic, parsley, basil, oregano and bay leaf. Cook, stirring, for 2 minutes. Add the tomatoes and their juices, then add the chicken broth. Bring to a boil (increase the heat if necessary), add uncooked rice, then reduce the heat to medium-low, cover and cook for 15 minutes, or until rice is cooked through, stirring once or twice. Discard bay leaf, and season with salt and pepper to taste.
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