Tomato, Spinach, Sausage, and Water Chestnut Rice

I realize I have very few critics to my food, but I think I’m a good enough cook to have a blog about it. Some dishes still stand out from the crowd though. For that reason I feel like I should write this recipe down. In addition to the taste the food was visually pleasing. Before I packaged it for my lunches at work it was just sitting in the pan cooling and it was possibly even pretty. If I were a food photographer it would have been a pleasing subject.

Ingredients:

• 1 5 oz can diced water chestnuts
• 1 15 oz can tomato sauce
• 1 15 oz can diced tomatoes
• 1 12 oz bag spinach
• 1 lb breakfast sausage
• 4 cloves garlic minced
• 2 tbsp hot sauce
• 1 1/3 cup rice
• Water
• 1 tsp olive oil

Instructions:

1. Brown sausage in large frying pan. I use a 14 inch frying pan. Ultimately the size of your pan will determine how much rice and water you use, and how much the recipe makes. My amount of rice is based on a 14 inch frying pan with semi-wok style sides. You might have to expirament with amounts for your pan.
2. Remove sausage from frying pan and set aside for later.
3. Add olive oil to sausage drippings and renderings. Turn burner to medium heat.
4. Add water chestnuts and fry until slightly golden.
5. Add tomato sauce, diced tomatoes, garlic, and hot sauce.
6. Add water to about 3/8 inches from the top of your frying pan.
7. Bring to a boil.
8. Reduce heat to medium low, taking care to retain a simmer.
9. Add rice.
10. Stirring occasionally cook according to the directions of your rice, or simmer 20 to 30 minutes.
11. When the majority of the water has been absorbed into the rice fold in the bag of spinach in 4 or 5 batches.
12. At this point you should have very little standing water. If you have a little don’t worry it will evaporate as it’s cooling.
13. After pan has reached an eating temperature fold in sausage, serve, and enjoy.