Twice The Rice
- 1 kielbasa sausage (1 pound), cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 11/2 cups diced (1/4 inch) onions
- 11/2 cups diced (1/4 inch) celery
- 1 1/2 cups diced (1/4 inch) red bell peppers
- 1 tablespoon minced garlic
- ll/2 cups uncooked long-grain rice
- 1 can (28 ounces) Italian tomatoes, chopped with Juices
- 2 cups defatted chicken broth
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped flat-leaf parsley
- 1. Cook sausage in the oil in a large, heavy pot over medium
- heat for 5 to 8 minutes or until browned, turning often
- Remove to a bowl with a slotted spoon and set aside.
- 2. Discard all but 2 tablespoons of fat in the pot. Add the
- onions, celery and bell peppers; cook over medium-low
- heat for l0 minutes to wilt, stirring often, Add the garlic
- and cook for 5 minutes longer.
- 3. Add the rice to the pot and cook, stirring, for 1 minute. Add
- the reserved sausage, the tomatoes, broth and bay leaf. Bring
- to a boil, reduce the heat to a simmer, cover and cook, stirring
- occasionally, for 20 minutes until the rice is tender. Season
- with salt and pepper and stir in the chopped parsley; remove the
- bay leaf. Serve immediately
kielbasa sausage, olive oil, onions, celery, red bell peppers, garlic, longgrain rice, italian tomatoes, chicken broth, bay leaf, salt, parsley
Taken from www.epicurious.com/recipes/member/views/twice-the-rice-52953681 (may not work)