Ingredients
- 1/4 cup olive oil
- 1/4 pound sausage (about 10 thin slices Portuguese linquica)
- 1 medium (8 ounce) yellow onion, chopped (or large onion, chopped)
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 can (14 ounce) tomatoes (whole, with juice)
- 2 1/4 cups chicken broth (you could use water if you like, using the broth is better)
- 2 tablespoons chopped fresh parsley
- 12 ounces rice (1 1/2 cups dry)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
How to Make
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Step 1: Heat olive oil in a medium saucepan. Add in the linquica slices and lightly brown on both side. Remove to a bowl
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Step 2: Add the onion and cook stirring, until softened (this sould take around 3-4 minutes). Add the garlic, red pepper flakes and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook stirring occasionally, until they begin to soften pusing down with a spoon to break them up while cooking (cook the tomatoes stirring for for 3 minutes). Add the broth parsley and browned linquica and bring to a boil. Add the rice, salt and pepper and stir well. Bring to a boil.
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Step 3: When the liquid is at a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice for 20 minutes (no stirring) or until the liquid is dissolved and the rice is tender.
We hope you enjoy this recipe!
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