Quick and easy dinner tonight. While some rice was cooking and an ear of corn was steaming, a red bell pepper, large shallot were cooking in skillet with some oil. When the corn was steamed, it was cut off the cob and added to the skillet along with and the andouille and a little water from the corn with about a half teaspoon of chicken stock and cooked until it was absorbed. The andouille and cooked rice were added until heated through.
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