3 3-oz. Italian (turkey) sausages
1-2 tablespoons olive oil
1 onion, in large dice
garlic or garlic powder
1 15 oz. can fire-roasted tomatoes, drain, and save liquid
1/4 cup white wine
2 teaspoons Minor’s beef base (or bouillon)
1 cup raw rice
1 teaspoon Cajun seasoning (Penzey’s or other brand)
Place the sausages in a skillet with a little water, covered over low heat. Let cook for 10-15 minutes or until sausages are cooked through. Remove cover and let the rest of the water evaporate, allowing the sausages to brown.
Remove sausages from the pan. Add 1-2 tablespoons olive oil to the pan, then add the onion and garlic, and sauté until onion is softened. Add the drained tomatoes. Add the wine, scraping the pan bottom. To the tomato liquid, add enough water with the Minor’s to make 2 cups total. Add to the pan and heat to boiling.
Add rice and Cajun seasoning; mix well, and put it all into a covered microwave-safe dish. (1 qt. Corning Ware). Cook on high power for 2-3 minutes until boiling. Lower to 30% power for 12 minutes.
Slice the sausage and mix in with the rice. Return covered dish to microwave on 30% power for another 3-5 minutes, until rice is tender and the liquid is absorbed.