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olive oil kielbasa stalks celery onion green pepper garlic cumin thyme chili powder Bay seasoning rice lager chicken tomato sauce
Viewed: 27 - Published at: 5 years agoIngredients
- 2 teaspoons Olive Oil, Divided
- 1/2 pounds Smoked Kielbasa, Thinly Sliced
- 2 stalks Celery, Chopped
- 1 cup Chopped Onion
- 1 cup Chopped Green Pepper
- 2 cloves Garlic, Minced
- 1 teaspoon Cumin
- 1 teaspoon Fresh Thyme
- 2 teaspoons Chili Powder
- 2 teaspoons Old Bay Seasoning
- 1 cup Arborio Rice
- 12 ounces, fluid Beer (lager Or Pilsner)
- 2- 1/2 cups Chicken Stock (low-sodium Or Homemade)
- 8 ounces, fluid Tomato Sauce (or Crushed Tomatoes)
Method
- Heat 1 teaspoon oil in a large skillet over medium heat.
- Add sausage pieces and saute 3-4 minutes or until slices are begining to brown and render some of their fat.
- Remove sausage slices to a plate, add another teaspoon of oil (if needed) and increase heat to medium-high.
- When fat is just shy of smoking, add celery, onion and green pepper; saute 2-3 minutes then add garlic and cook until vegetables are starting to soften and are well browned.
- Stir in cumin, thyme, chili powder, Old Bay seasoning, and rice; saute 2-3 minutes or until rice begins to look translucent around the edges.
- The bottom of the pan should be pretty dark and funky right now this is good!
- Add the beer to the hot pan, stirring vigorously to scrape all the fond (the brown bits stuck on the bottom) from the bottom of the pan.
- Keep stirring vigorously until about 3/4 of the liquid is evaporated.
- The remaining liquid should be very dark brownish-red (and delicious).
- Add chicken stock, tomato sauce, and sausage to skillet along with 1/2 teaspoon salt; stir well and bring to a boil.
- When mixture comes to a boil, reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until rice is al dente and only a bit of liquid remains in the pan.
- Taste for seasonings, adding salt and pepper if necessary, and serve.
