| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork sausage |
| 1 |
c |
Rice |
| 2 |
c |
Chicken broth |
| 1/8 |
ts |
Sage |
| 1/4 |
c |
Chopped celery |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped bell pepper |
| 1 |
tb |
Chopped pimentos |
| 1 |
tb |
Parsley flakes |
| 1/2 |
ts |
Soy sauce |
| 1/8 |
ts |
Oregano |
| 1 |
ds |
Cayenne |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Fry sausage in skillet, chopped into small pieces. Drain well and set
aside. Mix rice with chicken broth, sage, celery, onion, bell pepper,
pimento, parsley flakes, soy sauce, oregano, cayenne and salt and pepper to
taste. Add sausage and bring to a boil. Lower temperature to slow
cooking. Cook covered until broth is absorbed well in rice.
NOTE: 3 chicken bouillon cubes and 2 cups water may be substituted for 2
cups of broth.
PAT PATE <PATPATE@TENET.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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