Super Delicious & Gluten-Free Meal Guide, Recipe Post #296:

Gluten Free Slow Cooker Spicy Sausage Rice

Super Delicious & Gluten-Free Meal Guide, Recipe Post #296: Gluten Free Slow Cooker Spicy Sausage Rice

Being gluten free means following a diet that eliminates foods containing gluten – a type of protein found in wheat, barley, and rye. Many people go gluten free for medical reasons, such as if they have been diagnosed with celiac disease or a gluten sensitivity. Gluten free foods include fruits, vegetables, beans, legumes, nuts, seeds, dairy, and naturally gluten free grains like quinoa, amaranth, and brown rice. Gluten free diets tend to be nutrient-rich and can provide many health benefits. Studies have shown that people who follow gluten free diets tend to have lower rates of heart disease, cancer, diabetes and obesity compared with people who consume gluten containing foods.

Try this as your next healthier meal option to serve up for you and your loved ones:

Photo by Baarast Projecton


-2 tablespoons extra-virgin olive oil -1 onion, diced -2 bell peppers, diced -1 pound gluten-free sausage, cut into 1/2-inch thick slices -3 garlic cloves, minced -1 cup long-grain white rice -1 teaspoon smoked paprika -1 teaspoon chili powder -1 teaspoon ground cumin -1/4 teaspoon red pepper flakes -3 cups low-sodium chicken broth -1/4 teaspoon salt -1/4 teaspoon black pepper -1 cup frozen corn kernels -2 tablespoons chopped fresh cilantro leaves


1. Heat oil in a large skillet over medium heat. Add the onion and peppers and cook, stirring occasionally, until the vegetables are just softened, about 5 minutes. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the rice, paprika, chili powder, cumin, and red pepper flakes, and cook until the rice is lightly toasted, about 2 minutes. 2. Transfer the rice and sausage mixture to a 6-quart slow cooker. Pour in the chicken broth, and season with salt and pepper. Stir in the corn. 3. Cover and cook on low for 3 hours or until the rice is tender and most of the liquid had been absorbed. Stir in the cilantro before serving.

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