1/2 pound ground mild Italian sausage
1 red or orange bell pepper, diced
2 medium yellow onions, diced
2 cups low sodium chicken stock
1 cup uncooked Jasmine rice
2 tablespoons fennel seed
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1 tablespoon chili flakes
3 garlic cloves, chopped finely
2 teaspoons salt
1 tablespoon black pepper, partially cracked (with some whole peppercorns)
1 cup Mexican blend cheese
1/2 cup green onion
Brown sausage on medium high heat in large pot and break it up as finely as you desire. Once browned, add in onion and bell pepper and saute for 5-7 minutes or until veggies have softened.
Add salt, pepper, chili powder, cayenne pepper, fennel seeds, chili flakes to your cooking meat and veggies. Stir and continue cooking on medium high heat for 2-3 more minutes.
Add in garlic and cook for another 1 minute.
Now add 1/2 cup of chicken stock to deglaze bottom of your pot. Once deglazed, add your Jasmine rice and toast in the pan with everything else, while stirring, for 1-2 minutes before you add the rest of your chicken stock.
Next, add 1 and 1/2 more cups of chicken stock to your pot. Bring back up to a simmer, then turn heat down and cover, letting rice steam for 20-30 minutes or until rice is tender. Do check on the rice every 5 minutes or so, to make sure there is enough liquid in the pot and nothing is burning.
Once rice is cooked, let everything sit in the pot, covered and off the heat, for another 10 minutes.
Before serving, stir in 1/2 cup of finely chopped green onions and 1 cup of shredded Mexican blend cheese to the pot.
This will serve about 4 people and is so flavorful and filling! I hope you all enjoy 🙂