2 cups Basmati brown rice or quinoa, cooked according to package directions
1 T coconut oil
1/2 cup green onions, chopped
1 cup onions, chopped
3/4 cup celery, chopped
1 cup vegetables of choice – peppers, carrots, spinach – chopped
1 lb andouille chicken sausage, cut up
1/2 tsp of each sea salt, black pepper
1/4 tsp red pepper
2 garlic cloves, minced
1 tsp red pepper sauce, optional
1 cup low sodium chicken broth
1/4 cup fresh cilantro, chopped
Heat pan over medium heat. Add coconut oil.
Add onions and sauté for 5 minutes, stirring frequently.
Add remaining vegetables. Cook until beginning to soften.
Add sausage and cook until no longer pink if raw, or heated through if precooked.
Add salt, peppers, garlic and red pepper sauce. Stir well.
Add chicken broth and rice.
Divide into servings on a plate or in a bowl. Sprinkle with fresh cilantro leaves.