Charleston Red Rice w/Smoked Sausage
Charleston Red Rice w/Smoked Sausage tried and true · 1 14-oz. can Italian-style stewed tomatoes, undrained · 1 pound smoked sausage, sliced (or can use 2 cups diced cooked ham) · 4 green onions, sliced (about 1/2 cup) · 1 large green bell pepper, chopped · 2 cloves garlic, crushed · 3 Tbsp. vegetable oil · 1/2 tsp. salt · 1/2 tsp. black pepper · 2 cups minute rice, uncooked · 2 TBS. hot picante sauce Drain tomatoes, reserving liquid. Set tomatoes aside. Add enough water to liquid to equal 2 cups. Cook green onions, sausage, green pepper, and garlic in hot oil in a medium skillet over med-high heat, stirring constantly, until tender. Add tomatoes, reserved liquid, salt, and black pepper, bring to a boil. Stir in rice and picante sauce. Cover, remove from heat, and let stand 5 minutes before serving. (Can also skip meat and add 1 16- oz can black beans, drained with rice and picante sauce)
Charleston Red Rice w/Smoked Sausage tried and true · 1 14-oz. can Italian-style stewed tomatoes, undrained · 1 pound smoked sausage, sliced (or can use 2 cups diced cooked ham) · 4 green onions, sliced (about 1/2 cup) · 1 large green bell pepper, chopped · 2 cloves garlic, crushed · 3 Tbsp. vegetable oil · 1/2 tsp. salt · 1/2 tsp. black pepper · 2 cups minute rice, uncooked · 2 TBS. hot picante sauce Drain tomatoes, reserving liquid. Set tomatoes aside. Add enough water to liquid to equal 2 cups. Cook green onions, sausage, green pepper, and garlic in hot oil in a medium skillet over med-high heat, stirring constantly, until tender. Add tomatoes, reserved liquid, salt, and black pepper, bring to a boil. Stir in rice and picante sauce. Cover, remove from heat, and let stand 5 minutes before serving. (Can also skip meat and add 1 16- oz can black beans, drained with rice and picante sauce)