Wolfgang Puck Sausage and Rice Recipe
Imagine perfectly browned sausage pieces meeting tender rice, brought together with just the right spices.That's Wolfgang Puck’s sausage to a T!A key tip is to let your rice soak in the flavors by using a pressure cooker, which enhances the taste beautifully.This recipe is one of my favorites for its simplicity and rich flavors - perfect for a cozy meal!
Servings: 4
Ingredients
- 1 lb Sausage Italian or your favorite variety
- 2 cups Long-grain White Rice
- 3 cups Chicken Broth
- 1 Onion diced
- 2 cloves Garlic minced
- 1 Bell Pepper diced
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Oregano dried
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and garlic, cooking until they become translucent.
- Add the sausage to the skillet.
- Cook until it browns, breaking it up with a spatula or spoon as it cooks.
- Once the sausage is cooked, add the bell pepper and remaining olive oil.
- Cook for an additional 3-4 minutes to soften the peppers.
- Add the rice to the skillet, stirring well to coat all grains with the oil and sausage mixture.
- Pour in the chicken broth, salt, black pepper, and oregano.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.