How to Make an Easy Sausage, Chicken and White Rice Dish

A sausage, chicken and white rice dish makes a simple weeknight dinner.

White rice is a popular part of any poultry, beef or seafood meal. It can be the star easily, however, with just a few hearty additions to the typical side dish recipe. Adding a little chicken and sausage creates a meal that satisfies and that can be a quick solution for any weekly dinner routine. The meal is a good choice for events, too, because it can be made in large portions in a short amount of time.

Things You'll Need

• Medium-size pot with lid
• 8 oz. measuring cup
• 1 package chicken bouillon
• 1/2 stick butter
• Large metal stirring spoon
• 3 cups parboiled white rice
• 1/2 cup oil
• 2 medium frying pans
• 2 defrosted chicken breasts
• 4 defrosted Italian sausages
• Knife
• 1 tbsp. salt
• 1 tbsp. pepper
• Cutting board or knife-safe plate
• Fork
• 1 tbsp. garlic powder

Instructions

1. 

   Using a medium-size pot causes the rice to absorb the water faster.

   Fill a medium-size pot with 6 cups of water. Place it on high heat on a stove top until the water begins to boil. Then place 1/2 stick of butter and one package of chicken bouillon into the boiling water and stir the mixture. Bring it to a boil. Stir in 3 cups of parboiled white rice. Bring the mixture to a boil.

2. Turn the heat to very low, and cover the pot with a lid. Let the mixture simmer for about 20 minutes.

3. Divide 1/2 cup of oil into two medium-size frying pans while the rice simmers. Cover the bottom of each pan with the oil. Place two defrosted chicken breasts in one pan and four defrosted Italian sausages in the other pan. Cut a slit into each chicken and each sausage.

4. 

   The flavor of sausage and chicken together infuse the rice.

   Turn the burners with frying pans on them to a medium heat. Cook the chicken and sausages until they are cooked throughout, adding 1 tbsp. each of salt and pepper to each pan toward the end of the cooking process. Turn off the burners, and remove the chicken and sausage. Place each on a cutting board or knife-safe plate.

5. 

   The rice will be fluffy and flavorful.

   Open the pot of rice mixture's lid slowly to ensure all water was absorbed. Shut off the heat, and remove the pot from the burner. Fluff the pot's contents with a fork. Add 1 tbsp. of garlic powder and re-fluff. Place the lid back on the pot.

6. Cut the cooked chicken into 1/2-inch chunks and the cooked sausage into thin slices. Remove the lid from the rice mixture, and put the cut sausage and chicken directly into the rice. Stir it with a spoon until the meat is evenly distributed throughout the rice. Serve the dish.

Tips & Warnings

• When cooking the meat, stand to the side to avoid oil splashes.

• Do not remove the meat until it is cooked thoroughly.

• Ensure all water is absorbed from the rice cooking process before turning off the heat.

• If cooking the chicken and sausage takes more than 20 minutes, check on the rice. The rice should take only 20 minutes to cook.