Recipe by Lisa Lou Who
My mom has been making this as long as I can remember. She found the original recipe on a box of rice in the 80's. She always served it as an entree but I make it as a side dish because it's not enough for my meat and potatoes man. You can spice it up by using hot sausage. Try it, you will not be disappointed.
Top Review by Phyllis J.
This was a good recipe, but I made it even faster by using 1.5 cups of Minute Rice with 1.5 cups of water to the cooked sausage, pepper, onion and celery. After adding the Minute Rice, I covered the skillet, turned it off and let it sit for 5 minutes. I let my family add their own salt and pepper to taste. As a suggestion, I also think this would be a good base recipe to add tomato juice/sauce, vegetable or chicken broth to instead of the water for a different kick on the dish (maybe a cup of tomato juice/sauce with a cup of the rice for instance). I think I might also add some already steamed zucchini or other vegetables before serving it and maybe some Italian seasoning and cheese if using the tomato base.
- 1 lb breakfast sausage, I like Jimmy Dean
- 1⁄3 cup green pepper, chopped
- 1⁄3 cup onion, chopped
- 1⁄4 cup celery, chopped
- 3 cups water
- 1 1⁄2 cups long grain rice
- 1 teaspoon salt
- 1⁄2 teaspoon pepper