Smoked sausage and rice casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Cooked rice; (enough for 6 to 8 people) |
| ½ | cup | Water |
| 1 | tablespoon | Soy sauce |
| 1 | pack | Smoked (Eckrich) sausage; (1 lb.) |
| 1 | medium | Onion; sliced |
| 1 | Bell pepper; cut in thin strips | |
| 1 | small | Chili pepper or 1 |
| 1 | tablespoon | Canned chili pepper (makes it spicy-hot); (optional) |
| 1 | large | Can tomatoes; crushed |
Directions
Slice sausage into thin round pieces. Using a large frypan, saute sausage in water and soy sauce until most of liquid is gone and let sausage brown, turning to brown both sides. Remove sausage and set aside. Saute and brown peppers and onions (adding some water if needed). Add canned tomatoes and cook about 5 or 10 minutes. Return sausage to mixture and simmer for about 10 to 15 minutes. Pour rice and sausage mixture into large casserole dish and mix thoroughly. Serves 6 to 8 people.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998
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