2-3 cloves garlic, sliced
1 red or green bell pepper, cut bute-sized
3 or 4 Andouille sausages, sliced (It's a little like kielbasa, so you can substitute anything else that's smoky and spicy. Aidells makes a brand that is in a lot of stores around here.)
1 recipe of our easy Spanish Rice which is:
1 cup white rice
1 15oz can diced tomatoes
3/4 cup water
1 onion, diced
1t garlic powder
1T chili powder
smidge of cinnamon & cayenne
- Saute the onion (in a little oil) in a smallish pot with a good lid.
- When the onions have just started to brown, add the garlic, peppers, and sausage and saute until the edges are starting to brown. Most Andouille that I've seen is pre-cooked so it won't need a lot of time here. If you're using raw sausage, just cook it a little longer
- Add the rice and sprinkle in all the spices (no salt) and saute until you're worried they're sticking to the pot.
- Stir in the butter, water, and tomatoes and bring to a boil.
- Reduce the heat to a low simmer and cover for 20 to 30 minutes.
- I know that rice usually has a strict time for cooking and you're not supposed to take the lid off, but I find that with all the added extras that doesn't work quite as well. I sneak a peak after 20 minutes, give it a little stir and then usually cook it for about 5 minutes more.
- When it's finished, add salt to taste. I like a dollop of sour cream, but that's optional (and not traditional).