Spanish Brown Rice with Spicy Sausage*
1/2 cup diced yellow onion
1 clove garlic, minced
1 medium-size red bell pepper, seeded and coarsely chopped
1 15-16 oz can crushed tomatoes with their juice
1 1/2 cups water
2 tsp chili powder
2 tsp Worcestershire sauce
3/4 cup short-grain brown rice
1 Tbsp chopped jalapeno: en escabeche, nacho-style, or fresh
1 lb Santa Fe-style sausage or any other fully cooked spicy sausage, diced
Combine all the ingredients in the slow cooker and stir to evenly distribute. Cover and cook on LOW for 8-9 hours. Serve hot. The dish will remain warm in a turned-off slow cooker for up to 30 minutes.
Serves 6
Not Your Mother's Slow-Cooker Cookbook