Prep Time: 5 minutes | Cook Time: 40 minutes | Servings: 4 servings
Sausage and Rice Skillet is a perfect one-pot healthy weeknight dinner meal excellent for the whole family. A complete meal that is super satisfying and ideal for a fast dinner on busy days.
Ingredients
4 al fresco roasted garlic fully cooked chicken sausages sliced
2 tablespoons Olive oil divided
1 red bell pepper diced
1 green bell pepper diced
1 onion diced
4 garlic cloves minced
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon dried oregano
Pinch red pepper flakes
1 c uncooked white jasmine rice
2 c low sodium chicken stock
3/4 teaspoon kosher salt more or less to taste
1 tablespoon fresh parsley chopped (optional)
How to make Easy One Pot Sausage and Rice Skillet
Step 1: In a large saucepan, heat a tbsp olive oil over medium heat.
Step 2: Add the sausage slices to the pan and cook for about 2 to 3 minutes on each side until brown. Remove the cooked sausages from the pan.
Step 3: Drizzle the rest of the tbsp olive oil to the pan.
Step 4: Add the onion and bell peppers to the pan and season with salt and pepper. Saute for about 5 to 8 minutes until tender.
Step 5: Add in the tomato paste, garlic, spices, and kosher salt. Stir for 30 to 60 seconds.
Step 6: Add the rice and stir to incorporate.
Step 7: Pour in the chicken stock and add the sausages back to the pan.
Step 8: Simmer, then adjust the heat to low. Cover the pan and continue to cook for another 20 to 25 minutes or until most of the liquid has evaporated and the rice is cooked.
Step 9: If desired, garnish with fresh chopped parsley. Serve and enjoy!
Nutrition Facts:
Serving: 1g | Calories: 428kcal | Carbohydrates: 50g | Protein: 22g | Fat: 15g | Saturated Fat: 3.84g | Cholesterol: 60.01mg | Sodium: 990.39mg | Potassium: 386.27mg | Fiber: 2.92g | Sugar: 4.97g | Vitamin A: 1733.11IU | Vitamin C: 68.28mg | Calcium: 40.38mg | Iron: 2.63mg
Ingredients
- 4 al fresco roasted garlic fully cooked chicken sausages sliced
- 2 tablespoons Olive oil divided
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- Pinch red pepper flakes
- 1 c uncooked white jasmine rice
- 2 c low sodium chicken stock
- 3/4 teaspoon kosher salt more or less to taste
- 1 tablespoon fresh parsley chopped (optional)
Instructions
Step 1: In a large saucepan, heat a tbsp olive oil over medium heat.
Step 2: Add the sausage slices to the pan and cook for about 2 to 3 minutes on each side until brown. Remove the cooked sausages from the pan.
Step 3: Drizzle the rest of the tbsp olive oil to the pan.
Step 4: Add the onion and bell peppers to the pan and season with salt and pepper. Saute for about 5 to 8 minutes until tender.
Step 5: Add in the tomato paste, garlic, spices, and kosher salt. Stir for 30 to 60 seconds.
Step 6: Add the rice and stir to incorporate.
Step 7: Pour in the chicken stock and add the sausages back to the pan.
Step 8: Simmer, then adjust the heat to low. Cover the pan and continue to cook for another 20 to 25 minutes or until most of the liquid has evaporated and the rice is cooked.
Step 9: If desired, garnish with fresh chopped parsley. Serve and enjoy!
