Recipe courtesy Chef Joe Randall

- - from the Bobby Flay Food Nation show on FoodTV network.

- - with modification by Steve

Vegetable cooking oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 cups of celery, diced
1 onion, diced
2 cloves garlic, minced
2 cups long-grain white rice
1 can (14 1/2 oz size) diced tomatoes, undrained
1/2 can (6 oz size) tomato paste
1 can (10 oz size) regular or mild Rotel (option to kick it up a notch)

1 can (14 1/2 oz size) chicken broth
ground black pepper to taste
1 1/2 to 2 pounds sliced link sausage

. . . . (Suggest Eckrich skinless extra tender smoked sausage with turkey, pork, & beef )

Be bold, substitute chicken or shrimp or add either or add both.

  1. Heat a large skillet or saucepan with bottom covered in layer of cooking oil.
  2. Add the red and green peppers, celery, onion, and garlic to pan. Mix thoroughly and cook 3 to 4 minutes.
  3. Add the rice and stir, coating the rice with the cooking oil and vegetable mixture for 2 minutes.
  4. Stir in the tomatoes, tomato paste, Rotel, and broth.
  5. Bring to a boil, add sausage, and stir. (If adding precooked chicken or shrimp, add later to avoid overcooking these items.)
  6. Cover and simmer for 30 minutes until the rice is tender and the liquid is absorbed.

Yield: 6 servings including (a great leftover meal too).