Undrained, 10-ounce Ro*Tel (r) Mild Diced Green Chilies & Tomatoes.
1 cup vegetable stock
Instant White Rice, 1 1/2 Cups
One 12-ounce package of andouille sausage sliced into 1/2-inch pieces
Red bell peppers, 1 chopped
One green bell pepper, sliced
One onion, sliced
Olive oil two tablespoons
Three cloves garlic, minced
Cajun seasoning, one tablespoon
To taste, add Kosher Salt and freshly ground Black Pepper
Fresh parsley leaves, two tablespoons
Preheat a grill with charcoal or gas at high heat.
Combine Ro*Tel (r), vegetable broth, and rice in a medium-sized bowl; set aside.
Combine the sausage, peppers, onions, olive oil, and Cajun seasoning in a large bowl. Season with salt and pepper to taste.
Four foil sheets, each about 12 inches long, should be cut. Divide the rice-sausage mixture into four equal portions. Add one layer of the mixture to each foil.
Fold all four sides of the foil packet over each rice and sausage packet, covering the entire box and sealing it closed.
Cook the foil packets until heated and the peppers and sausages are cooked for approximately 12-14 minutes.
Garnish with parsley if you wish.