Fiery Chipotle Rice and Sausage |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This came from a Cooking Light edition of unknown year. It is SOO good, and so easy, that it will become one of your frequent repeats, BEWARE ! 1 chipotle will likely be plenty, unless you have an asbestos tongue ! Be CERTAIN to allow the 10 minutes standing time necessary for the rice to soak up the flavorful juices, Ingredients:
1 lb sweet italian sausage link |
1 teaspoon olive oil |
cooking spray |
1 (16 ounce) package frozen bell peppers onions and celery |
1 cup converted rice, uncooked |
3/4 cup celery, sliced thinly |
1 teaspoon dried thyme |
3/4 teaspoon sugar |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 1/2 ounce) can beef broth |
1 chipotle chile in adobo, minced, canned |
Directions:
1. Remove casings from sausage.
2. Heat oil in Dutch oven coated with cooking spray over medium-high heat.
3. Add sausage; cook 7 minutes until browned an, stirring to crumble.
4. Remove from pan and drain.
5. Add pepper stir fry mix and remaining ingredients tto pan, and bring mixture to boil.
6. Cover, reduce heat, simmer for 20 minutes, or until rice is tender.
7. Remove from heat and stir in sausage.
8. Cover and lete stand for 10 minutes.
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