Preloading

The Upscale Dish That Only Tastes Expensive

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Chef Stuart O'Keeffe created this recipe for a delicious dinner that feeds a crowd on a budget.

Materials

  • 2 tablespoons olive oil
  • 3/4 lb. spicy Italian sausage
  • 2 cups long grain rice, uncooked
  • Two 14 oz. cans chicken broth
  • 1/2 teaspoon dried chili flakes
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 28 oz. can diced tomatoes, drained
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon chopped parsley
  • 1 lemon, cut in wedges

    Directions

    Heat olive oil in large Dutch oven or casserole dish over medium–high heat.Add sausage and cook until golden brown, breaking it up as you go. Remove the sausage and set aside.

    Add the rice to the pot and stir. Add broth and chili flakes and scrape the bottom of the pan as you bring the liquid to a boil. Reduce heat to medium and cook for 10 minutes.

    Add the peas, corn, tomatoes, thyme and cooked sausage to the pot, cover and bring to a simmer for another 8–10 min. Season with salt and pepper.

    Garnish with chopped parsley and lemon wedges.
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