echrich sausage (i use skinless)
steamed white rice
rotel tomatos (regular)
pepper to taste
1Cut sausage in circles and then cut those in half (you will end up with half moon cuts). Cook sausage in a deep frying pan until browned.
2To the frying pan with sausage, add steamed rice, rotel and pepper and stir until mixed through. Skinless sausage does not leave much grease, but if you prefer, you can drain and then add ingredients. I do not drain. Cook until heated through (about 5 more minutes) and then serve.