 |
|
1 tablespoon olive or canola oil
1-1/2 lbs Zenner's Louisiana Red Hots, sliced on bias
1 cup yellow onion chopped
1/2 cup red bell pepper seeded and chopped
1/2 cup green bell pepper seeded and chopped
2 cups chicken or vegetable
1 Can (14-1/2 ounces) whole peeled tomatoes with juice
1-1/3 cups uncooked brown rice
1 cup frozen green peas thawed
Salt and fresh ground black pepper to taste
Red pepper flakes (optional)
Heat oil in large skillet, then add sausage and lightly brown. Stir in onion; cover tightly and cook over low heat until translucent, about eight minutes. Stir in peppers, broth, tomatoes (chop lightly) with juice, and rice; heat to boiling. Reduce heat, cover and cook for 15-20 minutes, or until most of the liquid is absorbed by the rice. Stir in thawed peas, adjust seasoning, add red pepper flakes if more heat is desired.
Note: Zenner's Andouille or Chorizo also complements this dish wonderfully. Adding one pound of uncooked shrimp (tail feathers intact if possible) near the end of the cooking process adds protein, flavor and color.
|
|
|
