This is a dish that is a staple throughout the low country region of South Carolina . I have had many different variations but this one is my personal favorite. If you want it to be a bit milder, you can leave out the cayenne pepper. It's easy to make and can be served as a main or a side dish. Ingredients ½ cup Onion ½ cup Green or Red Pepper ¼ cup Celery 4 Tbsp Butter/Non Dairy substitute or 3 Tbsp Vegetable Oil 1 package of Field Roast Sausage, Mexican Chipotle works well. 1 tsp. Cayenne Freshly ground Black Pepper 2 tsp Salt 2 cups of medium grain Rice 1 14.5oz can of diced tomatoes 1 cup of water SautĆ© onion, pepper and celery until translucent. Add spices and sausage and brown until well caramelized.You may leave the sausages whole or cut them into pieces. Add rice and sautĆ© for 2 minutes until all grains are well coated. Add tomatoes and water and bring back to a boil. Cover and cook on lowest heat for 20-25 minutes or until all wat
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.