Hawaiian-Style Sausage and Rice

Hawaiian-Style Sausage and Rice

9
Ralph 0

"I used to work where we had a lot of potluck lunches. I just brought the ingredients, already prepared, a rice cooker, and an electric frying pan. I would start the rice about 20 minutes before lunch and cook the rest in the frying pan while everyone else was uncovering and setting out their dishes. My copy of the recipe is getting so tattered I felt I better archive it. I would sorely miss it if lost."

Ingredients 40 m {{adjustedServings}} servings 527 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1108 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes.
  3. Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice.
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Footnotes

  • Cook's Note:
  • You can use various kinds of sausage, I like Oscar Mayer(R) little smoked sausages but have used even hot dogs on occasion. The vegetables, too, can be varied and not change the deliciousness of the recipe, as long as you like them.
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Reviews 9

  1. 10 Ratings

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berta
5/7/2013

My family loved this. It was easy and quick when using frozen green pepper and onion strips to save on chopping otherwise followed recipe without changing anything and it was wonderful and something different.

Debbie
4/11/2014

Definitely a keeper! Will try it with a little rice vinegar the next time.

Debbie Harrell
9/16/2014

Easy and good! Might try rice vinegar next time, but very good as written.