Sausage Over Rice

With Mother Nature not sure what she's going to do, I'm finding that I'm still making winter comfort foods instead of bright springie delights. This is a dish my family enjoys on these damp cold days.



  • 1/2 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1 celery rib, sliced
  • 1 garlic clove, minted {or to taste}
  • 1 (8 oz.) can tomato sauce
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup water
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. pepper
  • 1/8 tsp. hot pepper sauce
  • 2 cups hot cooked rice


In a large skillet, cook the sausage, onion, green pepper, celery and garlic over medium heat until sausage is no longer pink; drain. Add the tomato sauce, beans, water, garlic powder, chili powder, Worcestershire sauce, pepper and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Serve over hot cooked rice.

3 to 4 servings

Note: If desired, use Italian or hot pork sausage. Cook up the leftover pork sausage and sprinkle on a pizza.

By Connie from Cotter, AR


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