I found this recipe in my rice cooker cookbook. It’s quick and easy, especially if you have the ingredients on hand.
This can be a shelf-stable meal except for the sausage. I usually buy the sausage when it’s on sale, like 2 for $5, and keep a few in my freezer. They come “shrink wrapped” so they have a long freezer life, and thaw quickly. Nice backup meal when 5 o’clock hits you sooner than you expected.
1 cup coarsely chopped onion (or dehydrated)
1 red bell pepper, diced (I just happened to have one. Don’t know why you couldn’t use green, or even dehydrated green pepper)
1 medium stalk celery, diced
1 cup uncooked long-grain rice
1 3/4 cups chicken broth (I used a 14 oz can)
1/2 tsp dried thyme
1 pinch powdered cloves
1/4 tsp chili powder (Might omit for kids or wimpy adults.)
1 tbs dried parsley
1 ring of beef sausage
Heat oil in the pan and saute onion, pepper and celery for 3-4 minutes to soften. Add sausage and cook. Drain grease. Add rice and stir to coat. Add remaining ingredients. Cover and cook on low for about 20 minutes, or until rice is done. Allow to stand about 10 minutes before serving.
I LOVED it! The amount of spice was just right for me. Would be great served with your favorite salad.