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.

Leave a Reply

Your email address will not be published. Required fields are marked *