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In the beginning of the week I’ll often order a package of sausages along with the rest of my groceries. It’s a nice change of pace from chicken or ground beef, and they can be used in many ways. This one-pan sausage and rice is one of our favorites. We love the sweet Italian sausages, but feel free to use any type you like.
3 tablespoons Gefen Olive Oil, divided
4 sausages, sliced
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1 onion, chopped
1 red pepper, diced
1 and 1/2 cups long-grain rice (such as basmati), uncooked
2 and 1/2 cups chicken broth, such as Manischewitz
3/4 teaspoon smoked or regular paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
chopped fresh parsley, to garnish (optional)
In a large pot with a heavy base, heat two tablespoons oil over medium-high heat. Add sausages and cook five to seven minutes or until golden. Remove with a slotted spoon and set aside.
Add remaining tablespoon oil to the pot. Add garlic and onions and cook two minutes. Add red pepper and cook two minutes more, until onions are translucent. Add rice, chicken broth, paprika, salt, black pepper, and cooked sausage. Stir, bring to a boil, then reduce heat to low and simmer gently, covered, for 20 minutes.
Remove from the stove. Working quickly, remove the lid, add peas, and quickly replace the lid. Let sit 10 minutes; the residual heat will cook the peas. Fluff rice and garnish with parsley, if using.
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insane!!!!!!!!!