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Ingredients40 m servings 211 cals
Original recipe yields 8 servings
- Heat a saucepan over medium-high heat. Cook and stir sausage, onion, bell pepper, and celery together in the hot skillet until sausage is browned and vegetables are tender, 7 to 10 minutes; drain and discard grease.
- Pour chicken broth into the pot; add white rice and yellow rice. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the rice is tender and the moisture is absorbed, 20 to 30 minutes.
Per Serving: 211 calories; 6.4 g fat; 30.6 g carbohydrates; 7.2 g protein; 17 mg cholesterol; 638 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used this recipe as a guide to help get rid of some instant rice I wanted to use up. I used two and a half cups of both instant rice and chicken stock. I made the rice according to the directi...