I don't even know what to call it. I'm lousy with naming dishes. I guess it's some kind of hash, except that I used rice instead of potatoes. Whatever you want to call it, I thought it was pretty good. I took a single hot-link sausage, split it in half and cut it very thin on a bias. Very thin. Then I sauteed it over medium heat, just enough to blacken the edges just a little, which you really can't see in the photo. I don't know why, but smoked sausage just needs to have some black on it. That black part just tastes so good! Just so long as it's not completely black.
When the sausage was just about cooked, I added in about 1/3 cup of diced red bell pepper and let that soften a little. Just remember, once you start adding veggies to the meat, it's going to be a lot harder to cook the meat anymore. I don't know the science behind that, but I know from experience that that's how it goes, so make sure the meat's where you want it first. Then I added in maybe half a cup of cooked rice (and yes Hans, I used chile lime rice), about half a can of corn, drained. Just to make sure things weren't too dry, I added a splash or two of chicken stock just to give the rice something to soak up, and just to make sure things weren't too bland, I added a splash of soy sauce. Toss occassionally until everything is cooked through and serve.
I don't think I'm going to post any more of these unless I come up with something really special. I make this kind of thing all the time because it's quick, it's simple, and the possibilities are limited only by the ingredients on hand. Let's face it, I'm a geek. While I do wish I could spend all day in the kitchen sometimes, it's just not in the stars for me right now. The majority of my waking hours are spent in front of a computer and sometimes, I just don't have the time to do a lot of cooking. So I survey my leftovers and make hash. And if you can't figure out from my previous posts how to make hash, well, it's just not in the stars for you either, I guess.