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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Number of Servings: 7 |
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Directions: Cut the bell peppers in half lengthwise, and discard seeds and membranes.
Place the bell pepper halves, skin side up, on a foil wrapped baking sheet
and broil for 15 minutes or until peppers are blackened. Put the peppers in
a Ziploc plastic bag and seal and let stand for 15 minutes. Peel peppers
and cut into strips.
Bring chicken broth to a simmer in large saucepan.
Cook the turkey sausage in oven over medium high heat for about 8 minutes
or until sausage is browned, When cooked, sausage should be crumbled into
pieces. Set aside.
Melt margarine in large saucepan. Add corn and minced garlic and saute for
about 8 minutes. Stir in rice and cook for 1 minute. Stir in 1/4 cup
chicken broth, and cook for 1 minute or until liquid is almost entirely
absorbed. Add remaining chicken broth 1/2 cup at a time until all is
absorbed.
Stir in roasted peppers strips, sausage, Parmesan cheese, chili powder,
cumin and black pepper. 6. Garnish with fresh Cilantro if desired and
serve.Serve with your choice of our Chabaso crusty French bread.
| Ingredients:
3 yellow pepper
5 Cup(s) chicken broth
12 Ounce(s) turkey sausage
13/625 Cup(s) butter
2 Cup(s) fresh corn kernels
2 clove garlic; minced
1 1/4 Cup(s) arborio rice
4 Tablespoon(s) parmesan cheese; grated
2/3 Tablespoon(s) chili powder
87/2000 Ounce(s) salt
1/4 Teaspoon(s) cumin
1/4 freshly ground black pepper
1 cilantro (fresh); minced for garnish |
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