Slow Cooker Spicy Brown Rice with Sausage and Peppers
What do you need?
How to make?
2 tsp. + 1 tsp. olive oil
1 green bell pepper, finely chopped
1 medium onion, finely chopped
2 cups chicken stock
1 cup Uncle Ben’s Brown Rice
1 tsp. Spike Seasoning
1/2 tsp. salt
1/4 – 1/2 teaspoon Cayenne Pepper
sliced green onions or chopped fresh parsley for garnish
Heat the 2 teaspoons of olive oil in a frying pan, squeeze the sausage out of the links, and brown the sausage well, breaking up with a turner and stirring until it’s brown on all sides. Put sausage into slow cooker. While sausage browns, finely chop the green bell pepper and onion. After you remove the sausage, add the last teaspoon of olive oil to the pan and saute the pepper and onion 2-3 minutes; then add to the slow cooker. Add the chicken stock, rice, Spike Seasoning, salt, and Cayenne pepper and stir to combine. Cook on high for 2 hours, or until rice is tender. Serve hot, sprinkled with sliced green onions or chopped fresh parsley to garnish if desired. This freezes well, so if you have a large slow cooker you might want to double the recipe.