Sausages and Rice

 

Sausages and Rice

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Mise en Place

¼ cup Olive Oil

1 bunch Green Onion chopped, separate

  Green tops, set aside

1 clove Garlic, Minced

1 Red Bell Pepper, small Dice

2 cups Long Grain Rice

8 ounces Portuguese Linguisa*, diced

1 teaspoon Dried Thyme (two tsp fresh)

3 cups Hot Low Sodium Chicken Stock

1 tsp Tapatio

1 tsp Worcestershire Sauce

Gear

Fork

Dutch Oven/Oven-proof Pot

Cutting Board/Shelf Liner

Chef’s Knife

Stirring Spoon

Steps

1. Pre-heat oven to 375’

2. Heat oil in Dutch Oven/Oven-Proof Pot

3. Heat Chicken Stock, thyme, Tapatio, Worcestershire Sauce, hold.

4. To hot oil add rice, cook until some of the rice turns white and a nutty aroma starts.

5. Add onion whites, garlic, bell pepper, sausage. Continue to cook until onions sweat.

6. Add hot Stock to Rice, bring to a boil

7. Cover with a lid, bake for 15 minutes.

8. Take out of oven, let rest for 10 minutes with lid on

9. Remove lid, check that rice is done.

10. Fluff rice with a fork, add green onions tops.

*Note- I use mild Linguisa but and sausage will work, it’s up to you.