Fiery Chipotle Rice and Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Unless you like things hot, one chipotle will probably be enough. Don't be tempted to skip the 10 minutes of standing time in this recipe, though; it's necessary for the rice to soak up all the flavorful juices. Ingredients:
1 pound sweet turkey italian sausage (about 5 links) |
1 teaspoon olive oil |
cooking spray |
1 (16-ounce) package frozen pepper stir-fry with yellow, green, and red peppers and onions, thawed (such as birds eye) |
1 cup uncooked converted rice |
3/4 cup thinly sliced celery |
1 teaspoon dried thyme |
3/4 teaspoon sugar |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (10 1/2-ounce) can beef broth |
1 to 2 drained canned chipotle chiles in adobo sauce, minced |
Directions:
1. Remove the casings from the sausage. Heat the oil in a Dutch oven coated with cooking spray over medium-high heat. Add the sausage; cook 7 minutes or until browned, stirring to crumble. Remove from the pan, and drain.
2. Add the pepper stir-fry mix and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.
3. Note: Store remaining chipotles in an airtight container; freeze for later use.
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