Recipe Image

Chicken Sausage and Dirty Rice

  • 45 m
  • 1 h 30 m
Diabetic Living Magazine
“This Cajun-inspired main dish is made with spicy Andouille sausage and served over brown rice that's been cooked with colorful chopped vegetables and cayenne pepper.”

Ingredients

    • 2 red sweet peppers, cut into strips
    • 2 green and/or yellow sweet peppers, cut into strips
    • 2 cups sliced onions
    • 2 cups sliced celery
    • 4 teaspoons canola oil
    • 3 cloves garlic, minced
    • 1 cup reduced-sodium chicken broth
    • ½ cup water
    • ½ cup uncooked long-grain brown rice
    • ⅛ teaspoon cayenne pepper
    • 1 small bay leaf
    • 2 cups cherry tomatoes, halved
    • 2 teaspoons snipped fresh thyme
    • 4 (3 ounce) Al Fresco® brand fully-cooked chicken Andouille sausage, cut into ½-inch-thick slices

Directions

  • 1 Finely chop about ½ cup of the sweet peppers and ¼ cup each of the onion and celery. In a small saucepan heat 1 teaspoon of the oil over medium heat. Add the finely chopped vegetables. Cook and stir over medium heat about 5 minutes or until just tender. Stir in 1 clove of the minced garlic; cook and stir for 1 minute more. Carefully stir in chicken broth and water. Bring to boiling. Add rice, cayenne pepper, and bay leaf. Return to boiling; reduce heat. Simmer, covered, for 45 to 50 minutes or until rice is tender.
  • 2 Meanwhile, in a large skillet heat remaining 3 teaspoons oil over medium-high heat. Add remaining sweet pepper strips, sliced onion, and celery. Cook and stir about 5 minutes or until just tender. Add tomatoes, remaining 2 cloves garlic, and 1½ teaspoons of the snipped fresh thyme. Cook and stir about 5 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet; cover with foil and keep warm.
  • 3 Add chicken sausage to hot skillet. Cook and stir over medium-high heat for 3 to 4 minutes or until heated through and lightly browned.
  • 4 Remove and discard bay leaf from cooked rice. Stir remaining ½ teaspoon thyme into rice. To serve, spoon vegetables, rice, and sausage onto four serving plates.
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