Hello all - it's Michelle flying solo. Zack had to work last weekend, so I threw together this casserole. As I was telling him what all I was going to put in the dish, he became more and more skeptical of the meal. After tasting it, he didn't complain about the flavor at all. All of our left overs are gone.
Here's what you need:
1 red bell pepper
2 cloves garlic
Juice of 1/2 a lime
1 package smoked sausage
12 oz jar of pineapple preserves
2-3 Tbsp low sodium soy
1 cup jasmine rice
1 1/2 cup water
Here's what you do:
Preheat your oven to 350 degrees.
Start by doing a rough chop on your red pepper.
Smash your garlic.
Throw all of that into a food processor and pulse until the pepper is quite fine.
Once that's prepped, put a 12" skillet over medium heat and let it start heating up.
Pour the 1 cup or rice into a bowl.
Rinse thoroughly twice to remove some of the starch.
Start your sausages browning by putting just about a tablespoon of olive oil in the skillet and adding the sausage.
In a medium sauce pan, add the rice and 1 1/2 cups of water and bring to a boil.
Once it comes to a boil, reduce the heat to low, cover, and cook untouched for 20 minutes.
While the sausages are crisping up (don't forget to turn them every now and again), slice up some scallions.
Now for the sauce... Pour the pineapple preserves into a medium bowl.
Add the soy sauce.
And squeeze in the lime.
Combine that together and set aside for a bit.
Once your sausages are crisp, remove from the pan and add the red pepper/garlic mixture to the pan. Let that brown a bit.
Once the pepper has browned up a bit, add the preserve mixture to the pan.
Slice the sausages into thin, bite-size pieces.
And, add them back to the pan.
Throw in the green onions, and give it all a good stir.
For me, this process took about 20 minutes, which was exactly the amount of time that the rice needed to cook. So, fluff the rice up and then add to the pan with everything else.
Toss everything around to get it all coated in the sauce.
Transfer all of that into a casserole dish and bake for 20-25 minutes, or until the top gets crispy.
Scoop out a generous helping and serve.