Wednesday, May 6, 2015

Italian Sausage & Pepper Rice

If you're looking for gourmet fare, well, this isn't it. But if you're looking for a one-pot meal that is easy and soon to be a family favorite, you need look no further. Frankly, I was surprised by this. I received the recipe in an email from cooking.com last week and, while it looked simple enough, I just wasn't sure that it would have enough taste to really be satisfying. I mean, easy is one thing (and always welcome), but if a dish doesn't have much taste, then I don't care how easy it is, it's not for me.

It helped, I think, that I used the best of ingredients, something I always try to do. I used my own homemade chicken stock and shopped at a favorite neighborhood Italian market for very fresh, very delicious homemade spicy Italian sausage; the peppers were from a local market. Because my sausages were made in-house at the market, very fresh, and thin skinned, they didn't slice very well, and ended up more like sausage
meatballs than the nice, clean slices for which I'd hoped, but it affected only the aesthetics and not the taste. Mr. O-P who has, over the years, become rather annoyingly picky, liked this very much so that, in itself, makes this a winner in my book.


Italian Sausage & Pepper Rice

1 teaspoon extra-virgin olive oil
12 ounces spicy Italian sausage, cut into 1/2-inch slices
1/2 large onion, sliced
3 cloves garlic, minced
1 cup dry long-grain white rice
2 cups chicken broth
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
Salt
Freshly ground black pepper
1 tablespoon chopped parsley

In a large saucepan over medium heat, add the olive oil and sausage. Brown the sausage pieces on both sides, about 5 minutes. Add the onion and garlic, and cook until the onions are soft, about 5 minutes. Add the rice and stir. Add the broth and bring to a boil. Turn the heat to low and cook covered for 10 minutes. Uncover and stir in the bell pepper slices. Cover again and cook until the liquid is absorbed and the rice is done, 10 to 12 minutes. Uncover and season with salt and pepper. If the rice seems wet, cook uncovered for a few minutes.

Garnish with chopped parsley.

Tip: Adding the peppers halfway through cooking helps keep their texture.
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2 comments:

Mary@mydogsmygardenandmary said...

You always have the best recipes and they look wonderful. I could eat this right now. I have had that stomach flu so eating isn't on my hit parade right now. But the pictures of this looks so good. Thanks so much for the recipe.
Happy Mothers Day.
Mary

Miz Helen said...

Pattie,
Your dish looks fantastic, we will just love it, great flavor! Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
Miz Helen