"Vegetarian Sausage Rice" (6 quart pot)
~2 green bell peppers, chopped
~1 (15 oz) can dark kidney beans, drained and rinsed
~1 (14 1/2 oz) can diced tomatoes with green chilies, undrained (The card called for tomatoes with green pepper and onions, but I couldn't find such a creature.)
~1 onion, chopped
~1 stalk celery, sliced
~1 c water, divided
~3/4 c uncooked long-grain rice
~1 1/4 t salt
~1 t hot pepper sauce (I used Frank's EXTRA hot red hot sauce.)
~1/2 t dried thyme
~1/2 t red pepper flakes
~3 bay leaves
~1 (8 oz) vegetarian sausage patties, thawed (I used Morningstar maple flavored because it was THE ONLY kind I could find.)
~2 T olive oil
~fresh parsley
Combine bell peppers, beans, tomatoes with juice, onion, celery, 1/2 c water, rice, salt, hot sauce, thyme, pepper flake, and bay leaves in crock pot.
Cover and cook on low for 5 hours.
Remove bay leaves.
Dice sausage patties.
Heat oil in skillet and cook patties on medium-high heat until lightly browned.
Transfer to crock pot. (Do. not. stir.)
Add remaining 1/2 c water to skillet.
Bring to boil.
Stir into crock pot.
Serve and garnish with parsley.
6 servings.
I'd never heard of vegetarian sausage before. In my mind, those two words don't really belong in the same sentence. I had to go to two stores to find said ingredient. I would've simply substituted REAL sausage, but as luck would have it, a vegetarian friend of ours (Hi Amanda!) had planned to join us for dinner. Veggie sausage it was. AND it was really, really good. The rice had a little kick to it, but not super crazy spicy like the chili I made a few nights ago. It was tame enough for my little helper! He helped me devour the leftovers for lunch today. Yum.
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