Description
This Sausage, Pepper, and Rice Skillet is a hearty, flavorful one-pan meal featuring smoky sausage, vibrant bell peppers, and fluffy rice, perfect for busy weeknights.
Ingredients
- 1 1/4 cups white rice (uncooked)
- 2 teaspoons olive oil
- 12 oz 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 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 5 tablespoons tomato paste
- 1 1/4 cups low-sodium chicken broth, divided
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons chopped parsley
Instructions
- Cook the rice according to package instructions.
- In a large cast iron skillet over medium-high heat, add olive oil. Once shimmering, add sliced sausage and cook until browned on both sides, about 5 minutes. Remove and set aside.
- In the same skillet, add sliced bell peppers and onion, sautéing for 4-5 minutes until tender. Add minced garlic, salt, and pepper, and cook for another minute. Remove and set aside with the sausage.
- Add tomato paste and 3/4 cup of chicken broth to the skillet, whisking to combine. Let simmer for 1 minute.
- Stir in paprika and cayenne pepper.
- Add cooked rice, sausage, remaining chicken broth, and sautéed vegetables. Stir until well combined.
- Garnish with chopped parsley and serve immediately.
Notes
- Switch up the sausage type for different flavor profiles like kielbasa, turkey, or Cajun sausage.
- Add vegetables such as diced tomatoes, zucchini, mushrooms, peas, or broccoli for extra nutrition.
- Increase spice with diced jalapeños or red pepper flakes.
- Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.
- Reheat with a splash of broth or water for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
