Ingredients
- 12 ounces pork sausage with sage
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 1/2 green bell pepper, finely diced
- 1 teaspoon poultry seasoning
- 1 (6-ounce) package original long grain and wild rice, with seasoning packet
- 2 1/3 cups low sodium chicken broth
Directions
In a 10-inch frying pan over medium-high heat, brown the sausage, breaking up the meat with a fork into little pieces. Drain the grease, remove sausage to a bowl, and set aside.
Add the olive oil to the frying pan over medium heat. When oil is hot add the onion, celery, and bell pepper. Cook until vegetables are soft, but not brown, about 3 to 5 minutes.
Return the sausage to the pan, add poultry seasoning and stir to combine. Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly, for 25 minutes.
Fluff with fork and serve.
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By Gray Panther Chef
Midwest
on December 05, 2011
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I can pretty much look at a recipe and tell how it will turn out. I am that good. Some said mushy because they cooked rice too long. Some said salty because they used that flavor pack that comes with the rice
Use some common sense when you cook and stop blaming the chefs. Next time perfect it the way you know how.
In fact, I use half gizzards and half chicken livers in place of sausage. Try it especially if you have a lot of it left over from holidays. I always buy two boxes of each. Put the gizzards in the pressure cooker or cook until nice and tender. Dice the gizzards and livers and use in place of sausage. Much cheaper.
By zdragonfy1974
senoia, GA
on November 10, 2011
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Love her version of dirty rice.
By jmyers0308_12988037
Eaton, 75
on October 10, 2011
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Very good and easy
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