By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Pinch Cayenne Pepper
- Pinch White Pepper
- 1/2 medium onions - chopped (about 1 cup)
- 2 tsps vegetable oils
- 1 cup converted rice
- 1 tsp butter
- 1 tsp whole dry thyme
- 1 1/2 cups smoked sausages - chopped
- 1/2 tsp cracked black pepper
- 1 14.5-ounce can reduced-sodium chicken broth
Step1
Heat a 10-inch nonstick saute pan over medium-high heat.
Step2
Add the oil; when hot, add the onion and butter and stir to coat.
Step3
Cook, stirring frequently, until the onions start to turn brown.
Step4
Add the sausage and stir together. Cook, stirring constantly, for a minute or two. Some of the fat in the sausage will melt and the onions will continue to brown.
Step5
Add the spices and stir together.
Step6
Add the dry rice and carefully stir it in. Stir for another minute or two so each grain of rice is coated with some of the fat, and keep the pan over the heat so the rice grains toast in the pan.
Step7
Add the chicken broth and bring to a boil.
Step8
As soon as it boils, cover tightly and lower the heat to low. Make sure the heat is low enough so that it simmers very gently. If it simmers too fast, the rice won't cook properly.
Step9
Simmer for about 25 minutes then stir once and taste. Continue to cook if rice is underdone and liquid remains in the pan.