Spanish Sausage and Green Rice
- 1 package
green bell pepper
short-grain white rice, uncooked
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.