Recipe Card
Sausage and Rice Skillet
Ingredients
- 1 1/4 cupwhite rice (uncooked)
- 2 tspolive oil
- 12 ozsmoked sausage (sliced or for a healthier option, substitute with turkey sausage or chicken)
- 1/2red bell pepper (sliced)
- 1/2yellow bell pepper (sliced)
- 1small white onion (quartered and sliced)
- 4 clovesgarlic (minced)
- 1/2 tspkosher sea salt
- 1/2 tspground black pepper
- 5 tbsptomato paste
- 1 1/4 cuplow-sodium chicken broth (divided)
- 1 tsppaprika
- 1/8 tspcayenne pepper
- 1 1/2 tbspfresh parsley (chopped, for garnish)
Instructions
- 1
Cook the rice: In a small saucepan, prepare 1 1/4 cup of white rice according to the package instructions. Once done, set it aside.
- 2
Brown the sausage: Heat a large cast iron skillet over medium-high heat. Add 2 tsp of olive oil and let it heat until shimmering. Then, add the sliced smoked sausage (or turkey sausage/chicken for a lighter option) and cook for about 5 minutes, until browned on both sides. Remove from the skillet and set aside.
- 3
Sauté the vegetables: In the same skillet, add the sliced red and yellow bell peppers (1/2 each) and the quartered and sliced small white onion. Sauté for 4-5 minutes until softened. Add 4 minced cloves of garlic, 1/2 tsp of kosher sea salt, and 1/2 tsp of ground black pepper, and cook for 1 more minute, stirring until fragrant. Remove from the skillet and set aside with the sausage.
- 4
Make the sauce: Reduce the heat to medium. Add 5 tbsp of tomato paste and 3/4 cup of low-sodium chicken broth to the skillet. Whisk until combined and let it simmer for 1 minute. Stir in 1 tsp of paprika and 1/8 tsp of cayenne pepper for extra flavor.
- 5
Combine everything: Add the cooked rice, browned sausage, the remaining 1/2 cup of chicken broth, sautéed peppers, and onions back into the skillet. Stir well until everything is evenly combined.
- 6
Garnish & serve: Sprinkle with 1 1/2 tbsp of fresh chopped parsley and serve immediately while hot! Enjoy a plateful of memories!