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A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown rice also works. Traditionally made with chicken liver, which gives it a “dirty” color, we use healthy lean chicken sausage instead.
- 1 1/2 cups Wehani or long-grain brown rice
- 3 cups reduced-sodium chicken broth
- 1 tablespoon peanut oil or canola oil
- 10 ounces cooked chicken andouille or other spicy chicken sausage, cut into 1/2-inch pieces
- 1 1/2 cups chopped yellow onion
- 1 1/4 cups chopped celery
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
Bring the rice and broth to a boil in a large saucepan. Reduce the heat to low, cover and simmer at the lowest bubble until the liquid is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for 10 minutes.
While the rice is standing, heat the oil in a large nonstick skillet over medium heat. Add the sausage and cook, stirring, until it begins to brown, about 5 minutes. Add the onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Stir in the thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
296 calories; 7g total fat; 1g total saturated fat; 36mg cholesterol; 428mg sodium; 48g carbohydrates; 5g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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