Instructions

• 1 Over medium-high heat, drizzle some olive oil into a skillet and cook the sausage, breaking it up as it cooks. Using a slotted spoon remove sausage to a plate and set aside..
• 2 Add more olive oil to the pan and add the onions, carrots, and peppers and cook until tender crisp, about 7 to 8 minuets. Add the garlic and cook for another minute. Add the tomato paste and cook for 3 minutes to awaken the flavor. Stir in the chicken stock and then the tomato puree or sauce. Add the sausage back and any dripping from the plate. Add the basil, salt and pepper and simmer for 20 minutes to combine the flavors.
• 3 In the meantime let us cook the rice. Bring the chicken stock to a boil and add the rice. Reduce heat and simmer, covered, for about 17 minutes. Then stir in hte butter and cheeses and removed from the heat.
• 4 If using Instant Rice, bring stock to a boil, add the butter and let melt. Remove from heat aand add the rice, cover and let sit for 6 minutes. Stir in the cheese and serve.
• 5 Serve the meat mixture over the rice. Garnish with fresh parsley.