Arroz Picante con Salchicha

This is very good as a stand alone dish as well as used as the filling for a burrito. Very spicy!

Ingredients:

2 cups of either Basmati or Southern American Rice
4 Jalapenos
2 Large Mexican Chiles (green)
3 Shitake Mushrooms
5 Spicy Italian Sausage Links
3-4 cans of Chicken Broth

A cup of Fresh Cilantro
2 Tablespoons of Jerk Seasoning
3 Tablespoons of Cajun Seasoning
A pinch of Sea Salt
2 Tablespoons of Minced/Chopped Garlic


1) Add into a Large pot 2 cans of Chicken Broth, 2 tablespoons of Jerk Seasoning, 2 tablespoons of garlic and a pinch of Sea Salt on Medium Temperature.

2) Finely chop a cup of Fresh Cilantro, 2 Mexican Chiles, 4 Jalapenos and 3 Shitake Mushrooms and place into pot with Chicken Broth.

3) Let sit in Medium boil with the top on for ten minutes while occasionally stiring the seasoning and the garlic into the broth.

4) Some of the Broth will have evaporated so you may have to add some to pot while placing the 2 cups of rice into the simmering broth. Lower the temperature of the pot a little as to not boil the broth too fast and to let the rice cook properly.

5) Allow the Rice to cook for some time and then take your 5 spicy Sausage links and remove the casing.

6) Mix them together as you would beef in a meatloaf with the 2 Tablespoons of Cajun Seasoning.

7) Cook the sausages separately in a pan on low heat in its own oil constantly stirring them as to create many small nuggets of Sausage. Once the sausage has cooked thoroughly place it in a large container with the lid on.

8) Continue to cook the rice (while adding more broth or water when appropriate so the rice can cook) until all the broth has disappeared and the rice has been thoroughly cooked. Allow the rice to sit for a minute or two while stirring to ensure the bottom does not become burnt.

9) Take the finished rice and place it in the large container with the sausage and stir until there is an even mixture of rice, peppers, mushrooms and sausage.

10) Let sit for a couple of minutes and enjoy.