I know my love for this flavor combination is probably getting old. This seems a lot like some of my other food posts, but this is actually the original. When I was seven, I ate a supreme pizza and choked on (what I think was) a green pepper. I was so scarred that I avoided all peppers like the plague. To this day I’ve never eaten another supreme pizza.
When I was learning to cook, I came across this recipe after already loving sausage, and decided to give it a try, despite the green pepper it called for. Upon cutting it up and cooking it, I fell in love with the bell pepper because for some reason, I associate their smell with the stir fries my mom used to make.
Add in some chicken stock, salt and pepper. Deglaze the skillet a bit with the stock by scraping up some of the burnt on stuff at the bottom. Then add in a cup of rice and let simmer until the rice is done.
My favorite part about this dish in particular is that I don’t use instant rice like the recipe calls for. I use plain parboiled rice, and gauge the doneness by when the chicken stock has been absorbed. The rice has a bit more of an al dente texture and more flavor.
I also love adding chickpeas to this dish because they make everything better, but shame on me, I forgot to get some at the store this week.
For the full recipe go here.