Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Servings: 6
This vibrant, crazy delicious sizzling and smoky sausage and rice skillet are to die for! A decent meal that anyone can easily throw together using only simple ingredients even on their busiest days. My go-to and favourite weeknight meal that my family loves so much!
INGREDIENTS
2 teaspoons olive oil
1 ¼ c. white rice
4 cloves garlic – minced
12 ounces pkg smoked sausage
½ red bell pepper – sliced
½ yellow bell pepper – sliced
1 small white onion – quartered and sliced
1 teaspoon paprika
⅛ teaspoon cayenne pepper
1 ½ tablespoon parsley – chopped
½ teaspoon kosher sea salt
½ teaspoon ground black pepper
5 tablespoons tomato paste
1 ¼ c. low-sodium chicken broth – divided
How to make Sausage and Rice Skillet
Step 1: Following the package directions, cook the rice in a small saucepan.
Step 2: Preheat a large cast-iron skillet over medium-high heat. Add the oil to the hot skillet and let the oil shimmer. Then, add the sausage and cook for about 5 minutes on each side until browned. Set the browned sausage aside when done.
Step 3: To the now-empty skillet, saute the peppers and onion for about 4 to 5 minutes. Add the garlic, salt, and pepper, then continue to cook for a minute more until aromatic. Transfer with the sausage and set aside.
Step 4: In the same pan, add the tomato paste with about ¾ cup of chicken broth, whisking until incorporated. Let it simmer for about a minute before adding in the paprika and cayenne. Now, stir in the cooked rice along with the sausage, rest of the chicken broth, pepper, and onions. Serve right away garnished with some chopped parsley. Enjoy!
Note:
You can use Italian sausage + ½ teaspoon Italian seasoning for an “Italian” version. Or andouille sausage + ½ teaspoon Cajun seasoning for a “Cajun” version.
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
- 1 ¼ c. white rice
- 4 cloves garlic - minced
- 12 ounces pkg smoked sausage
- ½ red bell pepper - sliced
- ½ yellow bell pepper - sliced
- 1 small white onion - quartered and sliced
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 ½ tablespoon parsley - chopped
- ½ teaspoon kosher sea salt
- ½ teaspoon ground black pepper
- 5 tablespoons tomato paste
- 1 ¼ c. low-sodium chicken broth - divided
Instructions
Step 1: Following the package directions, cook the rice in a small saucepan.
Step 2: Preheat a large cast-iron skillet over medium-high heat. Add the oil to the hot skillet and let the oil shimmer. Then, add the sausage and cook for about 5 minutes on each side until browned. Set the browned sausage aside when done.
Step 3: To the now-empty skillet, saute the peppers and onion for about 4 to 5 minutes. Add the garlic, salt, and pepper, then continue to cook for a minute more until aromatic. Transfer with the sausage and set aside.
Step 4: In the same pan, add the tomato paste with about ¾ cup of chicken broth, whisking until incorporated. Let it simmer for about a minute before adding in the paprika and cayenne. Now, stir in the cooked rice along with the sausage, rest of the chicken broth, pepper, and onions. Serve right away garnished with some chopped parsley. Enjoy!
Notes
You can use Italian sausage + ½ teaspoon Italian seasoning for an “Italian” version. Or andouille sausage + ½ teaspoon Cajun seasoning for a “Cajun” version.
