Spicy Sausage And Peppers Over Rice Recipes

EASY ONE-SKILLET SAUSAGE AND PEPPERS WITH RICE

Steps:

• To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
• Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
• Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
• Turn off the heat, add the parsley, and stir to combine.
• Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.

SPICY SAUSAGE AND PEPPERS OVER RICE

Steps:

• Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
• Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes.
• Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.

SPICY SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
• Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

SPICY SAUSAGE AND RICE SKILLET

Steps:

• In a large nonstick skillet, cook sausage over medium-high heat, turning occasionally, until lightly browned. Remove from skillet., In the same skillet, heat oil over medium-high heat. Saute squash, zucchini, pepper, onion, apple, garlic and salt until the vegetables are tender, 5-7 minutes. Add rice, beans, 1/4 cup water and sausage; cook and stir until heated through, about 5 minutes, adding more water if needed.

SAUSAGE OVER RICE

Steps:

• In a large skillet, cook the sausage, onion, green pepper, celery and garlic over medium heat until sausage is no longer pink; drain. , Add the tomato sauce, beans, water, garlic powder, chili powder, Worcestershire sauce, pepper and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Serve with rice.

AM'S SPICY SAUSAGE, ONION & PEPPER RAGU

Steps:

• Boil italian sausage in seperate pot with about an inch of water and cover.
• In 2nd pot, add oil, onions and garlic and cook til onions start to be tender (about 5 mins).
• Add all peppers and sliced tomato to 2nd pot.
• When peppers are close to done (tender), add crushed tomatoes, italian seasoning, salt/pepper, sugar, red pepper flakes and parmesean to 2nd pot and heat (add more parmesean to thicken a bit if needed).
• Check sausage to see if water is reduced and start to fry sausage.
• Add wine to sausage pan (deglaze) and scrape up bits with spatula, heat a bit. (Sausage can be cut too preference).
• Add 2nd pot to sausage, heat and mix.
• Put all ingredients in casserole dish and keep warm until ready to serve.
• Serve over rice or pasta.
• **Variation: Add mushrooms or green peppers**.