1 lbsuncooked italian sausage or ground beef or ½ and ½
1 onion diced
2 cloves garlic minced
½ cupgreen onions chopped
3-4 chopped whole Italian sausage cooked and sliced in half moon shapes
110.5 oz can of diced tomato and green chiles undrained
¼ cup worcestershire sauce
4cupslow sodium chicken broth
2tbspCreole or Cajun seasoning
Cook rice according to package directions and set aside.
While rice is cooking, brown Italian sausage and place in a separate bowl.
Wipe pan, leaving about a tablespoon of leftover grease. Combine bell pepper, onion, and garlic in a large skillet or dutch oven and cook until softened, about 5 minutes.
While cooking, warm whole sausage according to package direction. Slice into half-moon shapes once cooked through and set aside.
Once all ingredients are cooked, combine tomatoes, sausage, rice, Worcestershire sauce, chicken broth, green onions, and creole seasoning.
On medium-high heat, bring mixture to a boil and cover with a lid. Once boiling, turn the heat down to low and simmer for 20 minutes, stirring occasionally. Enjoy with a protein of your choice!
The Creole/Cajun seasoning is very salty, so make sure that you are using low-sodium chicken broth and tasting the rice before adding any kind of salt to it.Make sure to cook rice to al dente and don’t overcook it. Overcooking can lead to mushy rice.Store refrigerated in an airtight container for up to one week.