My family loves this Veggie Sausage Rice dish, some like to call it ‘dirty rice’. It’s chock full of veggies, and oh-so tasty. Anyone can make this dish, as long as you don’t mind chopping, a lot. The spices really make this meal sing. To save time, you can cut your veggies beforehand, and store in the fridge. I love the simplicity that this one pot meal gives. All your nutrution and vitamins are packed into one bowl. This recipe makes enough for lunch leftovers through the week, unless you’re feeding 4 hungry boys and one man. 😉
Ingredients you’ll need:
(2) pk. Aidells Chicken and Apple Sausage (optional)
1 large yellow onion
6 celery stalks, chopped
3-4 garlic cloves, minced
1 green pepper, diced
1 red pepper, diced (sometimes I use 2 red peppers and omit the green)
16 oz. sliced mushrooms
8 carrots chopped (sometimes I make it without carrots, they give the dish a sweeter taste)
Extra Virgin Olive Oil (EVOO)
3 cups rice, cooked (white or whole-grain depending on your preference)
2 cans tomato sauce (8 oz.)
2 cans vegetable broth
2 – 3 Tbsp. chili powder (according to your taste)
2 tsp. coriander
1 tsp. cayenne
1 tsp. oregano
1 tsp. paprika
1 tsp. black crushed pepper
1 tsp. **optional Penzy’s Spice – 33rd and Galena Chicken/Pork Rub
I start to cook the rice in my rice cooker while I prepare/chop the rest of the food. Cut up your sausage, (if using meat), and start to cook in a heavy dutch oven over medium heat. Once it’s cooked through, remove to a bowl and set aside. Add some EVOO to the pan and the chopped onion, with a little bit of sea salt. Cook until translucent, then add minced garlic and cook 1 min. more. Pull onion and garlic to edges of pan, and add a little EVOO.
Add celery into the center, and cook until soft. Pull celery to edges, add a little EVOO in the center. Throw in peppers, and add a little more sea salt. Once they’re soft, pull the peppers to the edges and add a few more drops of EVOO.
Add the chopped carrots into the center first, then mushrooms on top. Place a lid on top, and let the mushrooms cook down. (about 5 min.)
Lift off lid, and stir in spices and meat. My family doesn’t mind a little kick, so I sometimes add a little more spices than this recipe calls for, but go by what you prefer. Add in tomato sauce and broth. Mix until blended. It should be pretty soupy at this point. Scoop in cooked rice and stir well. Let the liquid cook down a bit on medium heat. Serve hot.
What about you? What veggies would you throw into this one pot meal? Leave me a comment below.
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