Sausage and Rice Skillet (Print Version)
# Ingredients:
→ Rice & Oil
01 -
1¼ cups white rice, uncooked
02 -
2 teaspoons olive oil
→ Protein & Vegetables
03 -
12 oz package smoked sausage, sliced
04 -
½ red bell pepper, sliced
05 -
½ yellow bell pepper, sliced
06 -
1 small white onion, quartered and sliced
07 -
4 cloves garlic, minced
→ Seasonings & Sauce
08 -
½ teaspoon kosher sea salt
09 -
½ teaspoon freshly ground black pepper
10 -
5 tablespoons tomato paste
11 -
1¼ cups low-sodium chicken broth, divided
12 -
1 teaspoon paprika
13 -
⅛ teaspoon cayenne pepper
14 -
1½ tablespoons fresh parsley, chopped
# Instructions:
01 -
In a small saucepan, cook the white rice according to package directions until tender and fluffy. Set aside when done.
02 -
Place a large cast iron skillet over medium-high heat. Once hot, add the olive oil and let it shimmer before adding other ingredients.
03 -
Add the sliced sausage to the hot skillet and cook for about 5 minutes, turning to brown on both sides. Remove from pan and set aside.
04 -
Add the bell peppers and onion to the same skillet and sauté for 4-5 minutes until they start to soften and develop some color.
05 -
Add the minced garlic, salt, and pepper to the vegetables and cook for about 1 minute until fragrant. Remove vegetables and set aside with the sausage.
06 -
Add tomato paste and about ¾ cup of chicken broth to the skillet, whisking to combine. Let it simmer for 1 minute to develop the flavors.
07 -
Stir in the paprika and cayenne pepper to the tomato mixture, combining well to create a flavorful base.
08 -
Add the cooked rice, browned sausage, sautéed vegetables, and remaining chicken broth to the skillet. Stir everything together until well combined and heated through.
09 -
Remove from heat and garnish with chopped fresh parsley. Serve immediately while hot for the best flavor and texture.
# Notes:
01 -
For an Italian version, use Italian sausage and add ½ teaspoon Italian seasoning
02 -
For a Cajun version, use andouille sausage and add ½ teaspoon Cajun seasoning
03 -
This dish is naturally dairy-free and stores well in the fridge for 3-4 days
04 -
Can be frozen for 2-3 months - add a splash of broth when reheating to restore moisture