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Ingredients:
- 1/2 to 1 pound spicy bulk pork breakfast sausage
- 1/4 cup minced onion
- 1 3/4 cup chicken broth
- 1/2 cup long-grain rice
- 1 tablespoon fresh minced parsley or 1 teaspoon dried parsley flakes
- salt and pepper
Preparation:
Brown sausage in skillet until no longer pink, breaking up with fork. Add minced onion and cook 2 minutes longer. Pour off most of the excess fat. Stir in broth and rice. Simmer gently, covered, 18 to
20 minutes or until rice is tender and most of broth is absorbed. Add parsley, toss. Taste and add salt and pepper to taste.
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