Hawaiian-Style Sausage and Rice Recipe - Allrecipes.com
Hawaiian-Style Sausage and Rice Recipe
  • READY IN 40 mins

Hawaiian-Style Sausage and Rice

Read Reviews (2)

"I used to work where we had a lot of potluck lunches. I just brought the ingredients, already prepared, a rice cooker, and an electric frying pan. I would start the rice about 20 minutes before lunch and cook the rest in the frying pan while everyone else was uncovering and setting out their dishes. My copy of the recipe is getting so tattered I felt I better archive it. I would sorely miss it if lost." —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes.
  3. Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note:
  • You can use various kinds of sausage, I like Oscar Mayer® little smoked sausages but have used even hot dogs on occasion. The vegetables, too, can be varied and not change the deliciousness of the recipe, as long as you like them.
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Reviews More Reviews

May 07, 2013

My family loved this. It was easy and quick when using frozen green pepper and onion strips to save on chopping otherwise followed recipe without changing anything and it was wonderful and something different.

— 
Feb 17, 2013

This is a great recipe to springboard into your own taste. I used the leftover puree' from jucing pinapples, cut out the brown sugar, water, beef broth, and substituted two crushed garlic cloves for the garlic powder. The onions, peppers, celery, tomatoes, and pinapple puree seemed to be enough water for the mixture. I used Andouille Sausage to spice it up. I threw in some frozen shrimp in with the mix as well.

— 

2 Ratings

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1108 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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