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Yellow Rice with Smoked Sausage and Roasted Peppers

Introduced to the new world from Spain where the key ingredient, saffron, was widely available, yellow rice has become classic comfort food in much of Latin America and throughout the Caribbean.  Because saffron is so expensive, turmeric or annatto powder is often substituted to provide color and subtle flavor.  This recipe may be made as simple yellow rice by omitting the sausage and peppers, but when added this becomes a delicious Caribbean jambalaya, only requiring a fresh salad and crusty bread to make a meal.

1 cup    long grain white rice
1 package    Goya Sa-so´n Ac´cent (con culantro y achiote) seasoning
OR
1 teaspoon    turmeric
2 cloves    garlic
¼ cup    diced green onions
½ pound    smoked beef or pork sausage
1 teaspoon    ground cumin
1 pinch    cinnamon
1 medium    red bell pepper, roasted, peeled and diced

Prepare the rice according to provided instructions, fluff well with a fork, set aside and allow to cool.

Remove the casing from the sausage and break into small pieces.  Heat a skillet over medium heat and brown the sausage.  Remove the sausage with a slotted spoon and drain on paper towels leaving about 2 tablespoons of the drippings in the skillet, discarding the rest.

Return the skillet to the heat, add the bell pepper, garlic and seasonings and sauté until aromatic, 1 to 2 minutes.

Add the rice and drained sausage to the skillet and stir until completely combined.  Allow everything to heat through while scrapping the pan bottom to work all the browned bits into the rice.  Salt to taste.

 

 

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