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Sausage and Rice Skillet

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A hearty one-pan meal combining smoked sausage, bell peppers, onions, and rice in a rich tomato sauce, ready in about 30 minutes. Perfect for busy weeknights.

Ingredients

  • 1 1/4 cup white rice (uncooked)
  • 2 tsp olive oil
  • 12 oz smoked sausage (sliced)
  • 1/2 red bell pepper (sliced)
  • 1/2 yellow bell pepper (sliced)
  • 1 small white onion (quartered and sliced)
  • 4 cloves garlic (minced)
  • 1/2 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 5 tbsp tomato paste
  • 1 1/4 cup low-sodium chicken broth (divided)
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 1/2 tbsp fresh parsley (chopped, for garnish)

Instructions

  1. In a small saucepan, prepare the white rice according to package instructions. Set aside.
  2. Heat a large cast iron skillet over medium-high heat. Add olive oil and let it heat until shimmering.
  3. Add the sliced smoked sausage and cook for about 5 minutes until browned. Remove and set aside.
  4. In the same skillet, add bell peppers and onion. Sauté for 4-5 minutes until softened.
  5. Add garlic, salt, and black pepper. Cook for 1 minute until fragrant. Remove and set aside with sausage.
  6. Reduce heat to medium. Add tomato paste and 3/4 cup of chicken broth. Whisk until combined and simmer for 1 minute.
  7. Stir in paprika and cayenne pepper.
  8. Add cooked rice to the skillet with the sauce. Pour in remaining 1/2 cup of chicken broth.
  9. Return sausage and vegetables to the skillet. Stir until well combined and heated through.
  10. Sprinkle with chopped fresh parsley before serving.

Notes

  • Customize with your favorite vegetables or proteins.
  • Adjust cayenne for preferred spice level.
  • For a creamy twist, add shredded cheese at the end.
  • Store leftovers in the fridge for up to 3 days.
  • Freeze for up to 2 months in airtight containers.

Nutrition

Find it online: http://recipesbyjanet.com/sausage-and-rice-skillet/