Wednesday, October 04, 2006

A spicy, stick-to-your-ribs meal you can get on the table in a jiffy!

Here's another meal inspired by that Food Network standby, Rachael Ray. Her version featured chicken and all sorts of time-consuming toppings (a homemade olive-onion salsa and "guacamole cream"). I decided to change things up a bit to make things even easier. Take that Miss 30 Minute Meals!

Latin Sausage and Rice Pot

2-3 tablespoons extra-virgin olive oil
1 medium white-skinned onion, chopped
2 cups white rice
3 cups vegetable stock
1 teaspoon poultry seasoning
1 tablespoon Sazon seasoning blend
1 cup tomato sauce
4 links, vegetarian sausage (I use Tofurky brand Kielbasa), sliced into ½-inch pieces
** another possibility: cubed and fried tofu
1 cup Spanish olives with pimentos, drained and chopped
Sour cream (I use Tofutti brand Guacamole Sour Supreme)

Coat the bottom of a medium saucepan with the oil and then place over medium heat. Add the onion and cook until softened (3-5 minutes). Stir in the rice and cook for another 1-2 minutes. Add vegetable stock, poultry seasoning, Sazon seasoning and tomato sauce. Bring to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 18-20 minutes, until rice is tender.

When rice is ready, take the pot off the heat and stir in the sausage/kielbasa/tofu. Cover and let sit for a few minutes.

Serve topped with chopped olives and sour cream.

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