Sausage N Rice Recipes

Steps:

• Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender., Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings., Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork.

Steps:

• 1. Cook rice as package indicates. Do not add salt or butter.
• 2. Cook bacon in the oven until crispy. Then crumble bacon(Save the bacon grease)
• 3. In a large skillet cook sausage patties. (save the grease) When they are done chopped them to your desired size.
• 4. Cut link sausage into medium size chunks. You should get 4-5 chunks from one link.
• 5. Saute links in bacon & sausage grease(1 cup) until browned. I know it seems like a lot of grease but once you finish; it will all come together nicely.
• 6. Add Red & Green Bell peppers
• 7. Add onions
• 8. Add mushrooms
• 9. Add minced garlic
• 10. When the veggies are at your desired tenderness.( I like mine very tender.)
• 11. Add chopped patty sausage to mixture.
• 12. Add soup mix and black pepper to veggies. Stir until mixed in good.
• 13. Add crumbled bacon.
• 14. Add rice to sausage & veggie mixture. Turn the stove to warm!(rice should be warm). Mix together well. It's ready to eat now!! I allow the rice to sit a few minutes for the flavors to work through.
• 15. Just a note: I like to brown my sausage really good before I put the veggies in to give the grease a dark brown color which make the rice a darker color. The smokey flavor is great! You can make this recipe your own. I have even added black beans in the rice at the end before. Sweet carrots taste excellent in it as well.
• 16. I named the brands of meat because this is the only brands my husband will eat. You are welcome to use over brands to explore different flavors. I always wondered what Italian sausage would taste like in this recipe.

Steps:

• Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
• Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Steps:

• In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.