I have spoken to by the culinary gods. No, not the prophets Keller, Bayless, or Lo (Flay is not a prophet, no matter what Food Network might say), but by the real culinary gods that live on Mount Cuisine. This is an image of the oil that was formed in my saute pan during this recipe and clearly you can see the image of Chow tossing salt over his shoulder while yielding his mighty whisk in his right hand. I’ve been touched. Consequently, I wanted to get this tattooed on my arm to honor the gods, but my wife told me I couldn’t. Sad. I can only hope that this photographic offering satisfies their thirst.
This recipe uses chicken sausage which is a much more healthy alternative to other sausages and is showing up more and more in local grocery stores. It is just as delicious as it’s beefy brother and equally as versatile. Peppers are in season, and I couldn’t resist making a colorful confetti in white rice. This is a quick and easy weekday meal that is sure to satisfy.
Ingredients (serves 3-4)
- 1 lb Chicken Sausage (or whatever sausage you like)
- 1 small red pepper
- 1 small yellow pepper
- 1 small orange pepper
- 3 1/2 c chicken stock
- 2 c long grain white rice
- 1 tbsp butter
1. Begin by cleaning your rice. Place the rice in a bowl or a fine mesh strainer. Pour water over the rice and drain each time until the water is clear.
Note: This process removes a lot of the starch and makes the rice less gummy. If you are using a bowl, fill the bowl with water, swish the rice with your hands, and then drain carefully. If you are using a fine mesh strainer, rinse the rice until the water that comes out is clear-ish (the third picture, is clear-ish water)
2. Add the chicken stock and butter to a medium sized sauce pan. Bring to a boil over high heat. Add the rice and stir once – ONCE. Bring back to a boil. Cover and turn off the heat. Let sit for 20 minutes.
Note: If you stir your rice too much, it’s going to bring out more starch and become almost slimy. Let it rest and absorb the chicken stock. Trust the rice, it knows what it’s doing.
3. Cut each pepper in half and scoop of the seeds and the white membrane. Dice the peppers into 1/4″ cubes. Drizzle with 1 tbsp olive oil and salt to taste. Set aside.
4. Add 2 tbsp olive oil to a non stick saute pan over medium high heat. When the oil is smoking, add the chicken sausage and brown on one side. Turn over to brown the other side. Add 1/4c chicken stock to the pan and cover. Turn the heat down to simmer. The sausages will finish cooking by steaming.
5. After 10 minutes, take the sausages out and set on a cutting board to rest. When the rice has finished, add the peppers to the rice and stir to incorporate. In the picture, you can see why we used three different colors of pepper. You could use green peppers as well, but they are not nearly as sweet as the three used in this recipe.