My visiting friends have just left, one off to Tahoe and the other off to Los Angeles, leaving the house much too quiet for me. Over the course of their visit, we made it to Half Moon Bay, Sausalito, Bolinas, and of course, all around San Francisco. Showing them around was a welcome reminder of how stunning the Bay Area is. I truly feel grateful to live here.
As you can tell from my recent posts, my friend has been teaching me some of her crowd-pleasing dishes. It was so great to be in the kitchen with friends, making not only a meal, but memories.
Over the course of their visit, we made flavorful salads, soups, shrimp, pasta, salmon, orzo, pesto and so much more. One of the heartier recipes we made was a sausage and rice concoction. This dish is a lovely mix of vegetables and meat folded together with rice. It’s almost a mix between jambalaya and risotto, creamy and full of flavor. I’ve altered the recipe slightly, using chicken sausage and brown rice.
This is an easy dish to make, yet looks very impressive!
- 1 pound chicken sausage, casings removed
- 1 tablespoon extra virgin olive oil
- 1 cup onion, diced (about ½ a large onion)
- ¾ cup red bell pepper, diced (about 1 pepper)
- 2 large tomatoes, peeled and diced
- 1 cup jasmine brown rice
- 1 ½ cups low-sodium chicken broth
- Cook sausage in olive oil over medium-high heat until browned. Make sure to break up the sausage into bite sizes pieces.
- Add onions and cook until translucent.
- Add garlic and cook for one minute. Be sure not to burn the garlic.
- Add red bell peppers and cook for 3-4 minutes.
- Add tomatoes and cook for 5 minutes. Meanwhile in a separate pan, toast rice for 4 minutes.
- Add rice to the sausage mixture. Add chicken broth. Bring mixture to a strong boil, then reduce to a simmer and cover.
- Cook until rice is cooked, stirring once or twice.