SAUSAGE OVER RICE
Come in from the cold and warm up with this satisfying,no-fuss dish. Sarah Lee Greenberg of Cooperstown, Pennsylvania writes, "I remember my mother fixing this dish when I was a little girl, and now I cook it for my husband."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the sausage, onion, green pepper, celery and garlic over medium heat until sausage is no longer pink; drain. , Add the tomato sauce, beans, water, garlic powder, chili powder, Worcestershire sauce, pepper and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Serve with rice.
Nutrition Facts : Calories 410 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 957mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE
Steps:
- Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
- Pass the hot sauce at the table for guests to use at their own discretion.
EASY SAUSAGE AND RICE
My mom has been making this as long as I can remember. She found the original recipe on a box of rice in the 80's. She always served it as an entree but I make it as a side dish because it's not enough for my meat and potatoes man. You can spice it up by using hot sausage. Try it, you will not be disappointed.
Provided by Lisa Lou Who
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage, green pepper, onion and celery. Drain well.
- Add water, rice, salt and pepper and bring to a boil.
- Reduce heat, cover and simmer 15-20 minutes until rice is tender.
- Remove from heat and allow to rest 10 minutes.
- Enjoy.
Nutrition Facts : Calories 647.6, Fat 32.7, SaturatedFat 10.5, Cholesterol 95.3, Sodium 1444.5, Carbohydrate 57.8, Fiber 1.5, Sugar 1.1, Protein 27.3
CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
- For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
- Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
- Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
- Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
- When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
- (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)
SAUSAGE AND RICE DISH
It's really easy. It doesn't take that much time or effort or thought. Perfect for any student with a kitchen who needs to eat, but also needs to study, or for someone living on their own. You can adjust the size for more people, or reduce it for just yourself. Mom and I made this because we had sausages and rice, and not much else, and neither of us wanted to leave the house to go to the store because it was pouring outside.
Provided by Cassandra B.
Categories One Dish Meal
Time 25m
Yield 4 cups, 1-6 serving(s)
Number Of Ingredients 4
Steps:
- Cook the rice. If you have a rice cooker, you can put it in there and forget about it for a while and do the other stuff. If you don't, cook the rice the normal way, but keep an eye on it. It's best if you have transparent lids. If you don't know how to cook rice, check the notes on this recipe for that, but you'll kick yourself, it's stupidly easy.
- Depending on how you cook it and how much, rice takes between 10 and 20 minutes, so while that's going, get out your sausages and cut them into discs. Use a cutting board. A clean one. I'm looking at you, single men. Don't tell me that's clean, I can see where you sliced cheese earlier. Go wash it. It'll only take a minute. I'll wait.
- Put the chopped sausage discs into a large pan and cook them in a little bit of water. Make sure you use a large pan, even if you don't think it's worth dirtying a large pan for a few sausages.
- Drain the water (just hold the lid on there and turn the pan sideways over the sink).
- If the rice is done cooking, put all the rice in with the sausage. This is why we use the large pan. Add your spices. We use Thyme and Oregano, but you can use whatever you think will make it taste best.if you want spicy, maybe add some cayenne or cajun spices. If you want savory, maybe add some dill or coriander instead. It's up to you. You are responsible for your own taste buds.
- stir it all together in the pan until it's as mixed as you want and until it's warm enough to eat.
- Put it on a plate or eat it out of the pan. If you're going to eat out of the pan, make sure anyone else you might be serving gets theirs first.
- TA DAAAA!
- Notes:.
- Rice.
- You'll need a pot, the lid, rice, 2 TBSP of butter, and water.
- Figure out how much rice you want to make and put double that much water in the pot.
- Boil the water.
- Add the rice and the butter.
- Lower the heat to halfway between medium and low and put the lid on it.
- Wait (about fifteen minutes) but keep an eye on it.
- If you don't see water and there's no bubbles coming up any more, listen for the pucka-pucka of boiling water near the bottom of the pot.
- If you don't hear that, take the rice off the stove, it's done.
- Also, ignore the serving sizes attached to this recipe. It says four cups, but that's because the yield section wouldn't accept 'I've never measured it' as a viable answer. If you've only cooked one sausage and half a cup of rice, then you've probably got two cups of food, but this yield thing is ridiculous, so just ignore it.
Nutrition Facts : Calories 593.1, Fat 22.3, SaturatedFat 7.5, Cholesterol 43.9, Sodium 690.3, Carbohydrate 79.2, Fiber 1.4, Protein 15.5
15-MINUTE SAUSAGE & RICE SKILLET
Instant rice simmers in a sauce flavored with tomatoes, onions, bell peppers, red pepper flakes and turkey smoked sausage in this 15-minute skillet entrée.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add green peppers, onions and crushed red pepper; mix well. Cook 2 min. or until vegetables are crisp-tender, stirring frequently.
- Add turkey sausage, tomatoes with their liquid and the water; stir. Bring to boil.
- Stir in rice; cover. Reduce heat to low; simmer 5 min. Stir before serving.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1040 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 6 g, Protein 14 g
SPICY SAUSAGE AND PEPPERS OVER RICE
Hearty and easy. I whipped this recipe up with the few ingredients I had and my boyfriend loved it. It's so easy he can make it!
Provided by Tiffany
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
- Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes.
- Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 87.1 g, Fat 3.3 g, Fiber 6.8 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 275.3 mg, Sugar 5.4 g
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