Image by danpeters via FlickrTake 1.5-2 pounds of fresh large link sausage (cooked and cut into bite sized pieces), 5.5 cuts of chicken broth (can use some water to make up the difference), 1 chopped onion, 1/4 cup chopped bell pepper, 1/2 teaspoon black pepper, 1/2 teaspoon minced garlic, 1/2 teaspoon crushed red pepper flakes (not powder) and place into a very large pot on the stove (dutch oven sized). Bring to a boil then add 1 pound of saffron yellow rice (Mahatma brand), stir, reduce to low, and cover with a tight lid for 20 minutes. Let sit about 5 minutes with lid on after 20 minutes (off the stove eye). Mix well and serve. If you read the back of the rice package I am using 5.5 cups liquid and omitting the margarine instead of the 5 1/3 cups liquid called for on the bag. This makes a wetter mixture. Use the 5 & 1/3 like the package says if you want it to have less liquid. We save our chicken broth in the freezer every time we cook a chicken so this is what I used (minus the tallow). You can used canned broth if you need to. I hope you enjoy this easy, inexpensive meal.
