Portuguese Rice
Tags: Dinner Sausage
Yield: 4
- 1 1/2 cups raw rice, well washed
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 1/4 tsp. ea. salt and pepper or 1/2 pkt Goya Sazon
- 3/4 tsp. Worcestershire sauce
- 1/3 cup extra virgin olive oil
- 1 large can tomatoes
- 1 tsp. hot pepper sauce (optional)
- 2 cans low sodium or regular chicken broth
- 1 large green or red bell pepper
- 1 lb. linguica sausage, cut into 1/2 inch cubes
- pinch garlic powder, onion powder, to taste
- pinch salt, pepper, cayenne, to taste (if needed)
- Grease a casserole and combine all ingredients except sausage.
- Homemade stock or reconstituted soup base may be substituted (about 24 oz) for the canned soup.
- Bake, uncovered, at 450°F for one hour. Stir well every 15 minutes. At the end of 45 minutes, add the sausage.
- If mixture is too dry, add a little water. Rice will absorb moisture as it cooks; add enough water to keep the rice moist but not wet.
- Taste and adjust seasonings, adding salt, pepper, garlic powder and onion powder, or cayenne pepper, if desired.
