- 4 1/4 cups water
- 2 1/2 cups long-grain white rice
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces
- 2 medium onions, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 large garlic cloves, finely chopped
- 1 3/4 cups low-sodium chicken broth
- 1/2 teaspoon black pepper
- 6 scallions, thinly sliced
Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saute sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and saute, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then saute onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and saute, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
Toss sausage mixture with rice, scallions, and salt and pepper to taste.
Yield: 8 servings