INGREDIENTS

  • 16oz of smoked andouille sausage made with pork (cut into bite size pieces)
  • 2 tablespoons of olive oil
  • 1 medium diced onion
  • 1 medium diced red bell pepper
  • 3 cloves of minced garlic
  • 1 jalapeno diced thin (seeds removed for less heat)
  • 14 1/2oz can of diced tomatoes
  • 1 cup of peas (fresh or frozen)
  • 1 1/2 cups of basmati rice
  • 3 cups of chicken stock
  • 1 tablespoon of paprika
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of oregano dried
  • Salt and pepper to taste
  • Garnish with fresh cilantro (3 tablespoons)

Directions

  • 1. In a large deep saute pan or dutch oven, add olive oil on a medium heat. Saute the sausage for 3 minutes until caramelized.
  • 2. Add the onion, red bell pepper, jalapeno, garlic, salt and pepper. Saute the vegetables until translucent for about 5 minutes.
  • 3. Move all the vegetables and meat to the side of the pan. Add the brown rice for 1 minute. If needed, add more oil before adding the rice to the pan.
  • 4. Add all the spices: paprika, smoked paprika and oregano. Incorporate with all the rice, vegetables and meat. Mix all together.
  • 5. Add the diced tomatoes, chicken stock and peas. Stir to combine all the ingredients. Let mixture come to a simmer. Turn down the burner to a low simmer with the lid off for 20-25 minutes until all the liquid is absorbed.
  • 6. Garnish with fresh cilantro and enjoy your one pot recipe!

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