SAUSAGE, PEPPER AND RICE SKILLET

Smoky kielbasa sizzled with candy bell pepper, onions and garlic in vibrant tomato sauce. This brief and clean sausage, pepper and rice skillet is downright delicious!
First, you’ll need cook dinner your rice. I grabbed a small saucepan and had it simmering away whilst I made the whole lot else. Timing is prime, but in case you do everything it the right order, it’ll be done when you need it.

Next, brown the sausage. I used kielbasa, but, andouille would work nicely too. Get it pleasant and crispy, then spoon it off to a plate for later.

Season and saute the peppers, onion, and garlic, get them first-class and soft (I find 1/2 of a red bell pepper and half of a yellow bell pepper is perfect- we tossed the leftovers in those noodles later within the week). Again, as soon as the greens are cooked, spoon them off and save them for later.

Now comes the fun part! Add your tomato paste, then the fowl broth, then whisk, whisk, whisk! Once the combination bubbles and thickens upload the paprika and cayenne, then the rice. Stir EVERYTHING together, then upload a pinch of freshly chopped parsley.

That’s it! You’re accomplished! Easy, proper? We’ve added peas to this dish to up the veggies and it became just as delicious. The subsequent time you’re at the hunt for a fast, flavorful & filling meal, deliver this recipe a strive!

INGREDIENTS:

1 1/4 c. white rice
2 tsp. olive oil
1 (12 ounce) package smoked sausage
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 c. low-sodium chicken broth, divided
1 tsp. paprika
1/8 tsp. cayenne pepper
1 1/2 tbsp. chopped parsley

DIRECTIONS:

In a small saucepan, cook rice according to the package’s directions.

Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.

Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.

Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.

Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

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