Spanish Sausage and Green Rice
Spanish Sausage and Green Rice
Ingredients
-
1
package
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope
-
1
green bell pepper
-
2
tablespoons
vegetable oil
-
1
teaspoon
chili powder
-
1
tablespoon
ground cumin
-
1
cup
short-grain white rice, uncooked
-
1-3/4
cups
chicken broth
-
1/4
cup
tomato paste
REVIEWS
Directions
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Preheat the oven to 350°F (175°C).
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Cut the Andouille sausage down the middle and then down the middle again making bite size pieces.
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Chop up the green pepper.
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Heat the oil in a large skillet over medium heat.
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Cook the green pepper for five minutes.
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Stir in the chili powder and cumin, and cook for about 30 seconds. Add the sausage and cook for another five minutes.
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Add the rice, chicken broth and tomato paste, and bring to a boil.
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If your pan is oven safe put a lid on it and transfer it to the oven, if not then transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
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Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender.
-
Let rest for 3 to 5 minutes before serving.
