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  • Alissa Jackson

Peruvian Style Chimichurri Rice With Sausage

You know I love quick and easy meals with equally quick and easy clean-up if you have been following Momma Joe's for a while. This dinner fulfills both criteria and is also delicious. Other than a tiny bit of dairy in this dish (but not enough to upset my sensitive stomach), this meal ranks pretty high on the "clean" scale. The Chimichurri Rice has just enough heat to give it excellent flavor but not enough to turn any kid away. I like to pair it with a mildly sweet Italian chicken sausage to balance all the flavors.

You'll want to start by slicing the TJs Organic Sweet Italian Sausage (which, don't worry, has no added sugar.) Next, place your sausage on a baking pan as evenly dispersed as possible. Turn your oven to broil and place the pan under the broiler. As the sausage heats and browns, get busy on your rice. I like to follow the directions on the back of the TJs Peruvian Style Chimichurri Rice With Vegetables. However, I prefer to use butter for oil, and in place of water, I like to use TJs Organic Chicken Stock.

Start by melting your butter, and then add your chicken stock. Once the liquid is melted and warm, add in your bags of chimichurri rice. As soon as the sausage is browned, remove it from the oven. (Keep an eye on the sausage as it will brown fairly quickly.)

Occasionally stir the rice, so it does not stick to the bottom. Once it is heated through, add your browned sausage, stir and get your plates ready. I like to serve this alongside some roasted baby cauliflower. Bon Appetit!

Peruvian Style Chimichurri Rice with Sausage (This makes quite a bit, although I like to double it as my family of 4 enjoys it as leftovers.)

2 bags of TJs Chimichurri Rice with Vegetables (in the freezer section)

1 package TJs Organic Sweet Italian Chicken Sausage

TJs Organic Chicken Stock

Butter (because everything is better with butter)

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