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Recipe Card
ingredients
- 1 1/2 cups U.S.-grown long grain white rice
- 2 cups beef broth
- 2 bay leaves
- 1 tablespoon olive oil
- 1 pound mild ground sausage
- 2 tablespoons butter
- 1/2 large green bell pepper, diced
- 1 small onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon creole seasoning, such as Tony Chachere seasoning
- 1/2 teaspoon ground pepper
- green onions, green parts sliced
Method
Step 1
In an instant pot add rice, beef broth, and bay leaves. Turn the instant pot on and hit the rice setting. Once the rice time is up, let the instant pot natural release for 20 minutes then turn the vent knob to venting position before removing the rice from the instant pot.
Step 2
Over medium heat, add olive oil to a skillet. Once oil is hot, add sausage and brown the meat - breaking into crumbles as it cooks, about 5-7 minutes. Move the sausage to the outer edges of the skillet and add butter, let melt. Add in bell pepper, onion, celery, garlic, creole seasoning, and ground pepper. Stir until combined and cook until vegetables are translucent.
Step 3
Add in rice and gently fold the rice into the sausage mixture, season with salt and pepper to taste. Top with green onions and serve.