Skillet Sausage Rice (Printable Version)
# What You'll Need:
→ Main
01 -
1 and 1/4 cups uncooked white rice
02 -
2 teaspoons olive oil
03 -
12 ounces smoked sausage, sliced into coins
04 -
1/2 red bell pepper, chopped
05 -
1/2 yellow bell pepper, chopped
06 -
1 small white onion, cut into four chunks
07 -
4 cloves garlic, minced
08 -
1/2 teaspoon kosher salt
09 -
1/2 teaspoon ground black pepper
10 -
1 teaspoon paprika
11 -
1/8 teaspoon cayenne pepper
12 -
5 tablespoons tomato paste
13 -
1 and 1/4 cups low-sodium chicken broth, divided
14 -
1 and 1/2 tablespoons parsley, chopped
# Steps to Follow:
01 -
Cook your rice in a little pot however you like best, using the package directions. Set it aside for later.
02 -
Heat your skillet over medium-high. When the olive oil shimmers, toss in the sausage coins and brown both sides for roughly 5 minutes. Take 'em out and keep them nearby.
03 -
Toss onion, both bell peppers, and sauté them on medium-high for a good 4-5 minutes until they soften up. Now put in the garlic, salt, and pepper, and let those get nice and fragrant for one more minute. Move this whole veggie mix over with the sausage.
04 -
Stir in your tomato paste and pour in just about three-quarters cup of broth. Whisk till it all melts together and starts bubbling. Sprinkle in cayenne and paprika too.
05 -
Stir back in your sausage, veggies, cooked rice, and any broth that's left. Give everything a big mix and heat it gently until it's all warmed through.
06 -
Chop your parsley now so it'll be ready to sprinkle on top when you serve.
# Additional Tips:
01 -
Go with Italian sausage and Italian spices if you want something Italian. If you like a Cajun vibe, try andouille sausage and Cajun seasoning!
02 -
Pop leftovers in a tight container and keep them in the fridge for up to 4 days, or freeze them for three months. Just add a little chicken broth when you heat it back up so it doesn't get dry.