Add some flair to your weeknight dinner repertoire by preparing this zesty Louisiana-inspired sausage and rice recipe.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
340 g chorizo sausage links, sliced
2 cups each chopped green peppers and onions
4 stalks celery, chopped
2 cloves garlic, minced
1 Tbsp. Cajun seasoning
1-1/4 cups long-grain white rice, uncooked
1 can (28 fl oz/796 mL) diced tomatoes, drained
1 cup 25%-less-sodium chicken broth
3/4 cup Diana Sauce Gourmet Rib & Chicken BBQ Sauce
1 Tbsp. Diana Marinade Spicy Southwest
1/4 cup chopped fresh parsley
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How do I make it ?
Heat oil in large deep nonstick skillet on medium-high heat. Add sausage, peppers, onions, celery, garlic and Cajun seasoning; mix well. Cook 6 to 8 min. or until sausage is evenly browned and vegetables are crisp-tender, stirring frequently.
Add rice, tomatoes, broth, barbecue sauce and marinade; mix well. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until liquid is absorbed and rice is tender, stirring occasionally. Remove from heat.
Sprinkle with parsley.
Kraft Kitchen Tips!
Prepare using Italian sausage links.
Substitute Louisiana-style hot pepper sauce for the marinade.
Prepare using long-grain brown rice.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 6 g
Cholesterol 35 mg
Sodium 1270 mg
Carbohydrate 62 g
Fibre 4 g
Sugars 19 g
Protein 16 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.