May 4, 2021

Brown Rice


I've made this with chicken livers and actually, it is very good but today I'm making some with sausage.  I hope you enjoy this simple quick and easy recipe that is filled with vegetables.


1 pound ground Jimmy Dean Sausage of your choice (I used premium regular)

1 medium onion chopped

1 green bell pepper chopped

2 stalks celery chopped

1/2 teaspoon each dried parsley, thyme, oregano, chili powder, paprika, red pepper flakes

1 tsp salt

1 bay leaf

1 14.5 oz. can chicken broth plus water to equal 2 cups liquid if needed

3/4 tsp beef base 

1 cup long-grained white rice

1  - 2 TBS oil of your choice

Large frying pan with lid


Put 1 Tbs oil into a large frying pan.   Turn heat to medium-low.

Saute The onion, celery, bell pepper, and a pinch of salt plus parsley, thyme, oregano, chili powder, bay leaf, and paprika until onion is translucent. Remove from pan set aside until later.

Add red pepper flakes and sausage to the frying pan: Chop and brown on medium-low heat until browned. You shouldn't have much fat a little will be fine but if you have a lot drain all but a small amount it will only give flavor to the rice.

Add the sauteed vegetables and the 2 cups of broth/liquid and beef base into the frying pan with the sausage.  Bring to a boil add the rice stir in 3/4 to 1 tsp salt. Stir until mixed.  Cover the frying pan and turn the heat down to low. Now leave it alone for 20 minutes.  Check a little rice at that time to see if it is done if not cook another minute or so and turn off the heat.

Stir and serve within 15 minutes!

Serves 6 -8 large helpings

We had this alongside some great home-cooked pinto beans. It was a pretty hardy meal.

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