INGREDIENTS:
*Slow Cooker Required*
~ 1 teaspoon Coconut Oil or Extra-Virgin Olive Oil
~ 2 pounds *Tofurky* or *Field Roast* Brand Italian Sausage
~ 2 cloves Garlic, minced
~ 2 teaspoons Ground Cumin
~ 4 Vidalia "Sweet" Onions, chopped
~ 4 Green Bell Peppers, chopped
~ 2 pkgs. (6 1/4 oz ea.) uncooked Long-Grain & Wild Rice Mix
~ 4 cups of *Better Than Bouillon* No Beef Base Broth
~ 1 to 3 Jalapeño Peppers*, Depending on the degree of heat you can stand!
Side Note:
Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and DO NOT touch your eyes. Wash hands immediately after handling.
DIRECTIONS:
1. Heat oil in large skillet over medium-high heat; cook and stir sausage about 5 minutes or until browned.
2. Add garlic and cumin to skillet with sausage; cook 30 seconds. Add onions, bell peppers and jalapeño peppers. Cook and stir until onions are tender, about 10 minutes.
3. Transfer mixture to slow cooker. Add broth and rice; stir well.
4. Cover; Cook on HIGH 1 to 2 hours or on LOW 4 to 6 hours.