Soupy rice with sausage and olives

Soupy Rice with Sausage and Olives Ingredients: Sausage Scallions Broth (chicken stock, tomatoes, tomato paste, cumin, ground chiles, olives) Rice Cilantro (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Cover the rice with water and set aside at room temperature.

- Trim and discard the root end of the scallions. Thinly slice, reserving the whites separate from the greens.

- Trim and discard the cilantro stems (it’s ok if small stems remain); roughly chop leaves.

2) Start cooking: - Heat 1 tablespoon olive oil in a sauce pan (large enough to hold all the ingredients) on medium-high until hot. Add the sausage and cook, undisturbed, until deeply browned on one side, about 3 minutes. Turn and break up with a spoon, and continue cooking 1 minute more.

- Add sliced scallion greens and sliced garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 30 seconds. Add the broth mixture, 1 cup warm water, and the rice, season with salt and pepper, and bring to the simmer. Lower the heat to medium-low and cook, covered, until rice is tender, about 20 minutes. If rice becomes dry, add more warm water incrementally to maintain a soupy consistency.

3) Finish your dish: - Add sliced scallion greens and chopped cilantro and remove from heat. Stir to combine. Taste and add more salt if needed.

- Divide the rice between 2 dishes. Enjoy!