Bring rice to a boil in a medium pot. Reduce the heat to a simmer, cover, and cook until tender and most of the liquid has evaporated, 17 to 20 min. Remove from heat and let stand covered, for 5 min. Fuff with a fork and transfer rice to a large bowl.
Heat 1 Tbs. of the olive oil in a medium skillet over medium-high heat. Crumble in the sausage and cook til well browned, about 5 min. Remove from heat and immediately stir in the vinegar, scraping up any browned bits from the bottom of the skillet.
Scrape the sausage and pan drippings into the bowl of rice. Add the remaining 3 Tbs. of olive oil, the parsley, red bell peppers, green bell peppers, celery, onion, jalapeno, salt and Tabasco; toss well. Taste and adjust the seasonings if necessary.
Originally Submitted
4/15/2012
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