Seasoned Rice with Italian Sausage

Ingredients

• 3 clove Garlic (minced)
• 1 piece Onion (medium, sliced)
• 3 piece Plum Tomatoes (diced)
• 1 piece Trinidad Pimento Pepper (diced)
• 1 cup Canned Corn Kernels (drained)
• 10.5 oz Italian Sausage (coarse ground, diced)
• 2 leaf Bay Leaf (whole)
• 1 tsp Whole Dried Pimento (Allspice) Seeds (ground)
• 1 cup Coconut Milk (full‑fat, canned)
• 1.5 cup Long Grain White Rice (rinsed until water runs clear)
• 1 cup Water (just enough to barely cover rice)
• to taste tsp Salt (adjust as needed)
• to taste tsp Black Pepper (freshly ground)

Instructions

1. Prep Aromatics & Sausage

   Mince the garlic, slice the onion, dice the tomatoes and pimento pepper, dice the Italian sausage, and rinse the rice until the water runs clear.

   Time: PT7M

2. Render Sausage Fat

   Place the diced sausage in a cold pot, set the burner to medium heat, and cook, stirring occasionally, until the sausage releases its grease and develops a deep brown color.

   Time: PT7M

   Temperature: Medium heat

3. Remove Sausage

   Transfer the browned sausage to a bowl, leaving the rendered fat in the pot.

   Time: PT0M

4. Sauté Onion & Garlic

   Add the sliced onion and minced garlic to the pot and sauté until softened and fragrant.

   Time: PT3M

   Temperature: Medium heat

5. Cook Tomatoes

   Add the diced tomatoes and cook until they break down, using the released juices to deglaze the pan.

   Time: PT3M

   Temperature: Medium heat

6. Add Spices & Corn

   Stir in the bay leaves, whole dried pimento (allspice), diced pimento pepper, and corn kernels. Cook for about two minutes.

   Time: PT2M

   Temperature: Medium heat

7. Simmer Coconut Milk

   Pour in the coconut milk, bring to a gentle simmer, and cook for five minutes to thicken and develop a nutty flavor.

   Time: PT5M

   Temperature: Low simmer

8. Add Rice & Water

   Add the rinsed rice, stir to coat, then add water just enough to barely cover the rice. Season with salt and black pepper.

   Time: PT2M

   Temperature: Medium heat

9. Return Sausage

   Return the browned sausage to the pot and distribute evenly.

   Time: PT1M

10. Steam Rice

    Cover the pot with a tight‑fitting lid, reduce the heat to low, and let the rice steam for 20 minutes without lifting the lid.

    Time: PT20M

    Temperature: Low

11. Fluff & Serve

    Remove the lid, discard the bay leaves, fluff the rice gently with a fork, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

430

Protein

40g

Carbohydrates

126g

Fat

75g

Fiber

6g

Ingredient Substitutions

• Instead of Garlic: Garlic powder
• Instead of Onion: shallots
• Instead of Plum Tomatoes: canned diced tomatoes
• Instead of Trinidad Pimento Pepper: allspice pepper, mild chili
• Instead of Canned Corn Kernels: frozen corn
• Instead of Italian Sausage: chorizo, andouille sausage, canned chicken
• Instead of Bay Leaf: none
• Instead of Whole Dried Pimento (Allspice) Seeds: ground allspice
• Instead of Coconut Milk: evaporated milk, almond milk
• Instead of Long Grain White Rice: basmati rice, jasmine rice
• Instead of Water: broth
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Heavy‑Bottomed Pot with Lid
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Bowl for Washing Rice

Critical Steps — Do Not Skip

• Render sausage fat to create a flavorful base
• Simmer coconut milk to develop its nutty richness
• Add rice and just enough water to barely submerge it
• Steam covered for 20 minutes without stirring

Chef Tips from the Video

• Rinse rice until the water runs clear to remove excess starch
• Use a heavy‑bottomed pot to prevent scorching
• Allow the rice to rest, covered, for 5 minutes after cooking for a fluffier texture

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days

Freezer: Freeze in portioned bags for up to 2 months; reheat thoroughly

Room temperature: Not recommended beyond 2 hours due to perishable ingredients

Make-Ahead Tips

• Chop all aromatics and dice the sausage a day ahead; store in the fridge
• Rinse and soak the rice for 15 minutes before cooking to shorten cooking time
• Cook the seasoned rice fully, then portion and freeze for later meals