Name: Smoked sausage and rice with pickles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 8 oz andouille chicken sausage, sliced into coins; 3/4 medium yellow onion, thinly sliced; 1/2 tsp black pepper; 1/3 cup dill pickles, chopped; 1 1/2 tbsp yellow mustard; 2 tbsp water

Nutrition

Per serving

571 calories

Protein: 37g; 25% of calories
Carbs: 52g; 36% of calories
Fat: 25g; 39% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Done when water is absorbed.
While the rice cooks, heat a skillet over medium-high heat. Add the sausage coins in a single layer and cook until browned on both sides, about 4 minutes. The fat from the sausage should be enough to prevent sticking. Done when browned on both sides, 165°F.
Lower the heat to medium and add the onions to the pan with the sausage. Season with black pepper. Cook, stirring every minute or so, for 6 to 8 minutes until the onions are soft and golden at the edges. If they stick, add a splash of water and scrape up the browned bits from the pan.
Fluff the rice with a fork and place on a plate. Top with the sausage and onion mixture. Serve the chopped pickles and yellow mustard on the side.

Nutrition

Ingredients

Instructions

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