Directions:
- In a shallow 2 qt casserole, place rice. Set aside.
- In a large skillet, over medium heat, saute sausage, stirring to crumble meat. Drain and discard excess fat. In the same skillet, combime celery, onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent. Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes. Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil. Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes.
- To serve, fluff rice with fork and garnish with pecan halves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.89 Kcal (1846 kJ) | ||
| Calories from fat | 369.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.05g | 63% | |
|---|---|---|---|
| Cholesterol | 90.7mg | 30% | |
| Sodium | 1117.54mg | 47% | |
| Potassium | 290.27mg | 6% | |
| Total Carbs | 5.55g | 2% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 13.76g | 28% | |
| Vitamin C | 24.3mg | 40% | |
| Iron | 5.2mg | 29% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.82 Kcal (744 kJ) | ||
| Calories from fat | 149 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.56g | 63% | |
|---|---|---|---|
| Cholesterol | 36.58mg | 30% | |
| Sodium | 450.74mg | 47% | |
| Potassium | 117.07mg | 6% | |
| Total Carbs | 2.24g | 2% | |
| Sugars | 1.09g | 11% | |
| Dietary Fiber | 1.08g | 11% | |
| Protein | 5.55g | 28% | |
| Vitamin C | 9.8mg | 40% | |
| Iron | 2.1mg | 29% | |
| Calcium | 15.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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