Spanish Sausage and Green Rice

4.7 of 5 Average (12 reviews)

A new entry in famously green foods! (Eggs and ham? That’s child’s play.) This delicious meal uses Johnsonville Andouille Sausage to help create a stunning take on rice and sausage. The green bell pepper goes well with cumin and chili powder to make your mouth water for more.

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Dinner, Fully Cooked/Smoked

Ingredients Directions Reviews Print Recipe

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

Preheat the oven to 350°F (175°C).
Cut the Andouille sausage down the middle and then down the middle again making bite size pieces.
Chop up the green pepper.
Heat the oil in a large skillet over medium heat.
Cook the green pepper for five minutes.
Stir in the chili powder and cumin, and cook for about 30 seconds. Add the sausage and cook for another five minutes.
Add the rice, chicken broth and tomato paste, and bring to a boil.
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.
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.