Preparation:
Fry sausage in skillet, chopped into small pieces. Drain well and set aside.
Mix rice with chicken broth, sage, celery, onion, bell pepper, pimento, parsley flakes, soy sauce, oregano, cayenne and salt and pepper to taste.
Add sausage and bring to a boil. Lower temperature to slow cooking.
Cook covered until broth is absorbed well in rice.
NOTE: 3 chicken bouillon cubes and 2 cups water may be substituted for 2 cups of broth. |
