Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Servings: 6
Need another filling meal that you can easily and quickly make? Then, you are in the right place! This sausage and rice skillet is a delicious, super flavorful, vibrant, and quick weeknight meal that you can throw together in a cinch! The sizzling and smoky flavour of this dish is to die for!
This recipe has been my favourite and go-to for years now. It’s a keeper and a must! Make sure to put this on your list and give this a go very soon!
INGREDIENTS
2 teaspoons olive oil
12 ounces pkg smoked sausage
1 1/4 c. white rice
1/2 yellow bell pepper – sliced
1/2 red bell pepper – sliced
4 cloves garlic – minced
1 1/4 c. low-sodium chicken broth – divided
5 tablespoons tomato paste
1 small white onion – quartered and sliced
1/8 teaspoon cayenne pepper
1 1/2 tablespoons parsley – chopped
1 teaspoon paprika
1/2 teaspoon kosher sea salt
1/2 teaspoon ground black pepper
How to make Sausage and Rice Skillet
Step 1: Following the package directions, cook the rice in a small saucepan.
Step 2: Drizzle the oil in a hot large cast-iron skillet over medium-high. Add the sausage to the skillet once the oil starts shimmering and cook for about 5 minutes on all sides until browned. When done, set the sausage aside.
Step 3: To the same skillet, add the peppers and onions. Saute for about 4 to 5 minutes before adding in the garlic, salt, and pepper. Continue to cook for a minute more until fragrant. When done, set the peppers and onions aside with the sausage.
Step 4: Now, add the tomato paste to the now-empty pan along with ¾ cup of chicken broth. Stir well and let everything simmer for about a minute. Add the paprika and cayenne, then add the cooked rice, sausage, the rest of the chicken broth, pepper, and onions. Stir well until mixed.
Step 5: Serve the sausage and rice skillet right away when done garnished with some chopped parsley. Enjoy!
NUTRITION FACTS:
Serving: 6g | Calories: 359kcal | Carbohydrates: 38g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 799mg | Potassium: 405mg | Fiber: 2g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 2mg
Ingredients
- 2 teaspoons olive oil
- 12 ounces pkg smoked sausage
- 1 1/4 c. white rice
- 1/2 yellow bell pepper - sliced
- 1/2 red bell pepper - sliced
- 4 cloves garlic - minced
- 1 1/4 c. low-sodium chicken broth - divided
- 5 tablespoons tomato paste
- 1 small white onion - quartered and sliced
- 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons parsley - chopped
- 1 teaspoon paprika
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
Instructions
Step 1: Following the package directions, cook the rice in a small saucepan.
Step 2: Drizzle the oil in a hot large cast-iron skillet over medium-high. Add the sausage to the skillet once the oil starts shimmering and cook for about 5 minutes on all sides until browned. When done, set the sausage aside.
Step 3: To the same skillet, add the peppers and onions. Saute for about 4 to 5 minutes before adding in the garlic, salt, and pepper. Continue to cook for a minute more until fragrant. When done, set the peppers and onions aside with the sausage.
Step 4: Now, add the tomato paste to the now-empty pan along with ¾ cup of chicken broth. Stir well and let everything simmer for about a minute. Add the paprika and cayenne, then add the cooked rice, sausage, the rest of the chicken broth, pepper, and onions. Stir well until mixed.
Step 5: Serve the sausage and rice skillet right away when done garnished with some chopped parsley. Enjoy!
