Title: Italian Sausage & Bell Pepper Paella
Categories: Entree Sausage
Yield: 2 Servings
| 2 | | Links hot and/or sweet |
| | | Italian sausage (about 6 |
| | | _ oz total) |
| 1/2 | | Red bell pepper, cut into |
| | | _ 1/2-inch-wide strips |
| 1/2 | | Green bell pepper, cut into |
| | | _ 1/2-inch-wide strips |
| 1 | sm | Onion, cut into 1/2-inch |
| | | _ wedges |
| 1/2 | tb | Olive oil |
| 3/4 | c | Arborio or other |
| | | _ medium-grain rice or |
| | | _ converted rice |
| 1/2 | c | Dry white wine |
| 1 | c | Drained canned tomatoes, |
| | | _ chopped coarse |
| 1 1/2 | c | Water |
Preheat oven to 400F. Squeeze sausage meat from casings into a 10-inch
heavy ovenproof skillet and add bell peppers, onion and oil. Cook mixture
over moderately high heat, breaking up sausage with a fork and stirring
occasionally, 5 minutes, or until vegetables begin to brown. Add rice and
saut, stirring, 1 minute. Stir in wine, tomatoes and water and bring to a
boil, stiring to loosen brown bits. Transfer skillet to oven and bake,
uncovered, 25 minutes, or until most liquid is absorbed. Season with salt
and pepper. Serves 2.