Ingredients
Scale
- 1 cup uncooked medium grain rice or substitute rice or grain of your choice
- 1 tablespoon olive oil
- 12 ounces fully cooked sausage any flavor you like, cut in half lengthwise and sliced into bite-sized pieces. I like Andouille, chorizo or hot Italian for this recipe as they have lots of flavor and spice.
- 1 yellow, red, or orange bell pepper roughly chopped
- 1 onion roughly chopped
- 1 cup of mushrooms quartered
- 1 teaspoon of cajun, creole, or old bay seasoning, more if desired
- salt to taste as many creole seasonings contain salt
- 1 tablespoon of red or white wine vinegar (or apple cider vinegar)
- 2 handfuls grape tomatoes halved, about 1 pint
- 5 ounces baby spinach leaves
Instructions
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Cook rice according to package directions on stovetop or in rice cooker. (Don’t forget to salt the water!)
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Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute sausage until starting brown, about 5 minutes.
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Add bell peppers, onions, mushrooms, and seasoning to the skillet, and stir fry until vegetables are tender, 5-7 minutes. Add the red or white wine vinegar at the end and scrape up any bits on the bottom of the pan.
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Just before serving, turn off heat and gently stir halved tomatoes and baby spinach into the stir fry so that they just wilt but don’t overcook. Serve over rice.
Notes
Originally published 02/2013. Revised with new photos and text 06/2016.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner, Rice Bowls
- Cuisine: American