Ok...I know I'll catch some flak for this but I was having one of those nights where I didn't know what to make for supper & this recipe seemed versatile enough to make with stuff I had on hand so here's what I did: For starters I only cook for 3 so I halved the recipe but next time I'll make a bit more because 1/2 makes rather skimpy portions for 3 people. The only thing I have that resembles sausage is bratwurst so I partially thawed 4 of them in the microwave, sliced them up & threw them into my dutch oven along with 1/4 chopped onion (1/2 slice just didn't seem like enough) & a generous handful each of chopped, frozen red & green bell pepper chunks (I get them on sale, cut the meat into chunks & freeze them. After they're frozen they break apart like a bag of frozen peas & are really easy to add to dishes like this one). Once the sausage etc. was cooked I threw in a 14.5 oz can of diced tomatoes in tomato juice, a chunk of frozen, homemade chicken stock (about 1/3 cup) then, since I'd forgotten the garlic, I sprinkled on some garlic powder along with the pepper, a generous pinch of thyme, about 1/2 tsp chili powder (maybe a tad bit more) & a pinch of red pepper flakes in place of the cayenne. Brought it to a boil, stirred in 1/2 cup of rice & put the lid on the dutch oven before placing it in the oven for 30 minutes. Note: ALWAYS cover rice to cook it! A 9X13 pan can be covered with a double layer of foil & sealed tight, no peeking. We all liked it & I'll make it again.
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Ok...I know I'll catch some flak for this but I was having one of those nights where I didn't...