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1
Heat olive oil in a skillet over medium high heat.
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2
Add sausage to pan and brown it, about 5 minutes.
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3
Flip it around once or twice, but don't mess with it too much or it won't brown.
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4
Add onions, garlic, peppers, salt and ground pepper.
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5
Stir to coat in oil and saute until the onions just begin to soften.
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6
Add the rice, stir it around to coat, and let it brown for a minute.
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7
Add the stock and loosen any brown bits from the bottom of the skillet.
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8
Cover the skillet, reduce the heat way down, and simmer for 20 minutes.
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9
As with any rice dish cooked this way, don't lift the lid!
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After 20 minutes, turn off the heat, fluff the rice with a fork, replace the lid, and let it sit for about 5 minutes.
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Enjoy!
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Notes:.
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13
- You can use any cured sausage that you like.
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14
I like to use a good beef and jalapeno kielbasa or country sausage.
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15
- To get the prettiest little ribbons of poblano pepper, cut the pepper into quarters and thinly slice across the quarters.
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16
- Chicken or beef stock would work just as well as the veggie stock.
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17
I use the veggie stock because I always have a fresh batch on hand.
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- If you've never made your own veggie stock, give it a try!
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It's super easy, nearly free, and adds a ton of flavor to whatever you're cooking.
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Plus, YOU control the ingredients.
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- Adjust the salt and pepper to your taste, and maybe jazz it up by adding other spices such as cumin, chili powder, coriander -- whatever strikes your fancy!
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22
The basic recipe is tasty on its own, but a cook can always play!
