This rice dish makes a speedy and richly satisfying dinner on its own, or it can be a side dish with any spicy meal. Similar to jambalaya, this rice pilaf gets its flavor from caramelized onions and smoked sausage that cook in with the rice. This recipe makes about four or five cups.
Instructions
1. Heat a 10-inch nonstick saute pan over medium-high heat.
2. Add the oil; when hot, add the onion and butter and stir to coat.
3. Cook, stirring frequently, until the onions start to turn brown.
4. Add the sausage and . Cook, stirring constantly, for a minute or two. Some of the fat in the sausage will melt and the onions will continue to brown.
5. Add the spices and .
6. Add the dry rice and carefully stir it in. Stir for another minute or two so each grain of rice is coated with some of the fat, and keep the pan over the heat so the rice grains toast in the pan.
7. Add the chicken broth and bring to a boil.
8. As soon as it boils, cover tightly and lower the heat to low. Make sure the heat is low enough so that it simmers very gently. If it simmers too fast, the rice won't cook properly.
9. Simmer for about 25 minutes then stir once and taste. Continue to cook if rice is underdone and liquid remains in the pan.
Tags: Cook stirring, stir together
