Ingredients with Measurements:
- 1 cup long-grain white rice
- 1 cup canned diced tomatoes
- 1 cup chicken broth
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 lb smoked sausage, sliced
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. In a large skillet, sauté the sausage over medium heat until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion, bell pepper, celery, and garlic until softened, about 5 minutes.
4. Add the rice, diced tomatoes, chicken broth, paprika, thyme, salt, black pepper, and cayenne pepper to the skillet. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
6. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Stir in the cooked sausage and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 21g
Carbohydrates: 41g
Protein: 18g
Sodium: 1290mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Andouille sausage or chorizo can be used instead of smoked sausage.
- Diced fresh tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add cooked shrimp or chicken to the skillet for a protein boost.
- Add chopped jalapeño peppers for extra heat.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Stir the rice occasionally while simmering to prevent sticking and ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
Presentation ideas:
Serve in a shallow bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro, sliced green onions, or a squeeze of fresh lemon juice.
Pairings:
A simple green salad or steamed vegetables would pair well with this dish.
Suggested side dishes:
Cornbread, garlic bread, or crusty French bread would be a great accompaniment to this dish.
Troubleshooting advice:
- If the rice is still undercooked after simmering for 25 minutes, add a splash of water or broth and continue simmering until tender.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid.
Food safety advice:
Make sure the sausage is fully cooked before adding it to the skillet.
Food history:
Red rice is a traditional dish in many cultures, including Cajun and Creole cuisine in Louisiana.
Flavor profiles:
This dish has a smoky, savory flavor from the sausage and a slightly spicy kick from the cayenne pepper.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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