Ingredients
6
6 servings
- •2 cups white rice
- •4 cups water
- •12 ounces country-style smoked link sausage
- •½ cup water
- •1 large onion, sliced
- •1 large green bell pepper, cut into 1-inch pieces
- •1 cup diagonally sliced celery, 1 inch thick
- •1 (14 ounce) can whole peeled tomatoes, quartered
- •1 cup beef broth
- •1 (8 ounce) can pineapple rings in juice, cubed and juice reserved
- •¼ teaspoon garlic powder
- •¼ teaspoon ground black pepper
- •1 tablespoon brown sugar
- •2 tablespoons cornstarch
Instructions
- Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes.
- Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice.
Nutritional Facts
Per 6 servings
- Calories: 527
- Carbohydrate: 70g
- Fat: 19g
- Fiber: 3g
- Protein: 19g
- Sugar: 14g
Related Recipes
Hawaiian Sausage Skillet
Hawaiian Pineapple Sweet & Sour Smoked Sausage
Red Rice and Sausage
One-Pan Rice and Sausage Skillet
Smoked Sausage and Cauliflower Fried Rice
Martha's Spanish Rice and Sausage
Sausage and Rice Stuffed Peppers
Spicy Sausage and Peppers Over Rice
Make-Ahead Sausage and Veggie Bowls
Grilled Sausage with Pepperonatta
Instant Pot® Red Beans and Rice with Sausage
