Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 74 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 12mg||4 %|
|Sodium 968.9mg||33 %|
|Potassium 561.4mg||15 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 37.8g|
|Protein 12.8g||18 %|
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Calories per serving: 286
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