What’s for Lunch? Sausage and Rice!

Today’s six (major) ingredient recipe is for a dish that is versatile and easy.   You can simply make some for dinner, then have left overs for lunch!  See?  Easy!  Seriously, though, the recipe has great versatility.  You can include all six major ingredients, or you can choose to leave one (or more) out of the recipe or you can replace them with other things you might have on hand.   While the original recipe includes sausage/chorizo, it is easy to leave out the meat, use vegetable broth instead of the chicken broth, and you have a tasty vegetarian dish.

For lunch, add a little water to the sausage/rice meal and heat in a microwave.  The water will help resteam the rice.

Ingredients

• 1/2lb. Sliced Sausage (chorizo, turkey)
• 2 Cups Rice (I used a mixture of brown and white)
• 1 bunch of chopped green onions
• 1/2 Cup green peas (drained if using canned peas)
• 4 Cups chicken (or vegetable) broth
• 2 chopped tomatoes
• 2 T Olive Oil
• 1/4 t. Italian Seasonings (or to taste)
• 1/4 t. Black Pepper (or to taste)

Directions

In a skillet, brown the sausage.  Drain and set aside.  In the same skillet, heat olive oil and brown the rice.  Add broth slowly, then blend in seasonings.  Cook for a few minutes, stirring frequently.  Add sausage to rice mixture.  Steam, covered, for about 40 minutes (or until rice is tender).   Add onions, peas, and tomatoes.  Stir, cover, and simmer for 5 minutes.  Serve hot.

What kind of dishes do you prepare that have interchangeable ingredients?  Please leave your suggestions in comments below.

[Images by Billie Hara. Used under CC License.]