Sausage and Rice Skillet (Print Version)
# Ingredients:
→ Main
01 -
1 1/4 cups white rice, uncooked
02 -
2 teaspoons olive oil
03 -
12 ounces smoked sausage, sliced
04 -
1/2 red bell pepper, sliced
05 -
1/2 yellow bell pepper, sliced
06 -
1 small white onion, quartered and sliced
07 -
4 cloves garlic, minced
08 -
1/2 teaspoon kosher sea salt
09 -
1/2 teaspoon ground black pepper
10 -
5 tablespoons tomato paste
11 -
1 1/4 cups low-sodium chicken broth, divided
12 -
1 teaspoon paprika
13 -
1/8 teaspoon cayenne pepper
14 -
1 1/2 tablespoons parsley, chopped
# Instructions:
01 -
Cook the rice in a small saucepan according to package instructions and set aside.
02 -
Heat a large cast iron skillet over medium-high heat. Add olive oil. Once shimmering, add the smoked sausage and cook until browned on both sides, about 5 minutes. Remove sausage from skillet and set aside.
03 -
Add red bell pepper, yellow bell pepper, and white onion to the skillet; sauté for 4 to 5 minutes, until softened. Stir in garlic, kosher sea salt, and black pepper; cook until fragrant, about 1 minute. Remove from skillet and set aside with sausage.
04 -
Add tomato paste to the skillet with about 3/4 cup chicken broth. Whisk until smooth, then allow to simmer for 1 minute. Stir in paprika and cayenne pepper.
05 -
Gently fold in cooked rice, sausage, peppers, onions, and remaining chicken broth. Stir until well combined and heated through.
06 -
Sprinkle chopped parsley over the skillet. Serve hot.
# Notes:
01 -
For an Italian variation, use Italian sausage and add 1/2 teaspoon Italian seasoning. For a Cajun version, substitute andouille sausage and add 1/2 teaspoon Cajun seasoning.
02 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen in a freezer-safe container for up to 3 months. Reheat with a splash of chicken broth to maintain moisture.