Ingredients
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1/2 lb Italian turkey sausage, casing removed if applicable
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1 teaspoon canola oil (or other light cooking oil)
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1 1/4 cups celery, chopped
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1 cup green pepper, chopped
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4 garlic cloves, minced
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon ground cumin
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1/4 teaspoon red pepper flakes
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1/4 teaspoon paprika
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4 -6 drops hot sauce (more or less to taste)
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31 1/2 ounces low sodium chicken broth
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1 bay leaf
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1 1/4 cups onions, chopped
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2 cups long-grain rice, uncooked
Instructions
- Preheat oven to 350 degrees. Coat a 13" x 9" x 12" baking dish with non-stick cooking spray.
- Remove casing from sausage (unless using bulk sausage) and cook sausage in large non-stick skillet over med-high heat until browned, stirring to crumble. Remove from heat, remove sausage from skillet with a slotted spoon and set aside. Drain and wipe drippings from skillet with a paper towel.
- Heat oil in skillet over med-high heat. Add onion, celery, green pepper, garlic and saute for about 5 minutes or until tender. Remove from heat, stir in sausage, rice and remaining ingredients. Mix well.
- Spoon rice mixture into prepared baking dish, cover and bake in preheated 350 degree oven for about 1 hour, 5 minutes or until liquid is absorbed. Remove from oven, discard bay leaf and fluff rice with a fork. Sprinkle top with fresh parsley or green onion pieces if desired.
- Ready to serve and enjoy.