Ingredients Jump to Instructions ↓

  1. :

  2. 1 teaspoon olive oil

  3. 1 pound chicken sausage -- chopped

  4. 3/4 cup chicken stock -- defatted

  5. 2 cups chopped onion -- chopped

  6. 1 teaspoon garlic -- minced

  7. 2 tablespoons balsamic vinegar

  8. 3/4 cup green peppers -- chopped

  9. 1 cup long-grain white rice

Instructions Jump to Ingredients ↑

  1. Preparation :

  2. Procedure:

  3. In a 10 "non-stick skillet over medium-high heat, combine the oil and sausage. Cook for 20 minutes, turning frequently, or until golden brown.

  4. Place the sausage on a plate, cover to keep warm.

  5. Add the stock to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom.

  6. Reduce the heat to medium. Add the onions and garlic.

  7. Cook, stirring occasionally, for 15 minutes, or until the onions are soft but not browned.

  8. Add the vinegar and peppers. Increase the heat to medium-high.

  9. Cook for 5 to 6 minutes, or until the peppers are tender.

  10. Meanwhile, cook the rice according to the package directions. Add the sausage to the skillet.

  11. Cover and cook for 5 minutes, or until hot.

  12. Add the rice and stir well to combine.

  13. Serving Ideas : You may want to have a nice crisp salad to go with this NOTES : This is an "all in one" meal, heat this dish by tossing it all together in a skillet or wok on the stove until heated through.


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