Jalapeño Sausage Rice

Jalapeño Sausage Rice is delicious, savory and spicy. This is a wonderful meal to make all in one pot. It is quick and easy to make. I also like how it reheats well. So it is perfect for work lunch or put in a thermo for a perfect on the go lunch. You can also double this recipe for parties.

Another thing you can do, is change out the sausage to a milder sausage if you don’t like it so spicy. Also, feel free to add more seasonings to your tastes. That is how great recipes are created. Just be sure to add a little at a time to make sure you get the flavor combination you will love. Sometimes I use different color bell peppers for more color to the dish. This recipe gives a lovely presentation. So give this easy meal recipe a try.

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Supplies

Large deep skillet
Stock pot (for cooking the rice)
Cutting board
Sharp knife and kitchen shears
Mini chopper
Measuring cup and spoons
Can opener

Ingredients

8-10 Jalapeño sausage links – sliced
1 large yellow onion – finely chopped
3 Tablespoons of olive oil
1/2 stick of butter
1 green bell pepper – chopped
1/2 red bell pepper – chopped
45 ounces of canned drained black beans
1 teaspoon of garlic powder
1/2 teaspoon of coarse black pepper
1 teaspoon of garlic salt
1 bunch of green onions – chopped
4 cups of cooked Jasmine rice

Directions For Jalapeño Sausage Rice

Start by cooking the rice as per the package directions and set to the side. You can make it in the same pot or use a stock pot. So you will need 4 cups of cooked rice. I use Jasmine rice mostly when making meals.

Then chop up the onions and bell peppers and set to the side. A food chopper makes this quick and easy without the tears.

Next, chop up the bell peppers with a sharp knives.

Slice up the sausage into thick slices.

Next, in a large deep skillet or wok, coat the pan with the olive oil and add in the butter, Then sauté bell peppers and onions over medium high heat for 8 minutes. Then add in the chopped sausage, seasonings and stir.