Coast Cooking

This sausage, peppers and rice recipe is tasty and filling. It’s also quick and easy

Sausage, peppers and rice is a great combination.
Sausage, peppers and rice is a great combination. Special to the Sun Herald

Today, I will share another good example of the type of recipes I’m including in the new cookbook I’m working on.

The working title of the cookbook that is almost done is “In a Hot Minute,” and it is the first of what I hope will be four volumes.

I plan to make the books small enough to take to the grocery story with you and plan to include shopping notes, so if you are not sure how to choose the best, sweetest tomato, we’ll have a few tips for you.

And, every recipe in the book can be prepared in less than 30 minutes.

Sausage, peppers and rice

Combine one cup of rice (I prefer Mississippi-grown Delta Blues Rice) and a few green bell peppers, 2 cups of chicken stock and simmer, lid on, for 20 minutes.

Sauté the sausage (I prefer Conecuh smoked sausage for this dish) until well browned, add another chopped bell pepper and cook for a few minutes, combine with the rice, add a pinch or two of red pepper flakes, and perhaps a little more olive oil. That’s it, and it can be done in less than 30 minutes.

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