Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 6 Servings
What a complete meal! This Sausage and Rice Skillet is what you just need to make your day! It will only take you 30 minutes to cook this. You can serve this any time of the day! A must-try recipe indeed. Enjoy!
Ingredients:
4 cloves garlic – minced
1/2 red bell pepper – sliced
5 tablespoons tomato paste
1 teaspoon paprika
1 small white onion – quartered and sliced
2 teaspoons olive oil
1 1/4 c low-sodium chicken broth – divided
1/2 teaspoon kosher sea salt
1 1/2 tablespoons parsley – chopped
1 1/4 c white rice
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
12 ounces package of smoked sausage
1/2 yellow bell pepper – sliced
Directions:
Refer to the directions provided on the package of rice on how to cook it.
Place a large cast-iron skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the sausage into the hot skillet, then cook all sides for a few minutes until they turn brown. Transfer the sausage onto a clean plate.
In the same skillet, add the onion and peppers. Sauté for a few minutes until soft.
Add the garlic, then sauté for about a minute or until aromatic. Season with salt and pepper.
Remove the sauteed veggies from the skillet and put them onto the plate with the sausage.
In the empty skillet, add 3/4 cup of chicken broth and tomato paste. Scrape the bottom of the skillet to get the browned bits.
Stir until well incorporated. Stir in cayenne and paprika. Simmer the mixture for about a minute.
Put the cooked sausage, sauteed veggies, rice, chicken broth, and pepper back into the skillet. Toss everything until well combined.
Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories359 Fat17g 26% Saturated Fat6g 38% Cholesterol 40mg 13% Sodium799mg 35%Potassium405mg 12% Carbohydrates 38g 13% Fiber 2g8% Sugar 3g3% Protein12g 24% Vitamin A818IU16% Vitamin C 37mg45 % Calcium28mg 3% Iron2mg11%
Ingredients
- 4 cloves garlic – minced
- 1/2 red bell pepper – sliced
- 5 tablespoons tomato paste
- 1 teaspoon paprika
- 1 small white onion – quartered and sliced
- 2 teaspoons olive oil
- 1 1/4 c low-sodium chicken broth – divided
- 1/2 teaspoon kosher sea salt
- 1 1/2 tablespoons parsley – chopped
- 1 1/4 c white rice
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 12 ounces package of smoked sausage
- 1/2 yellow bell pepper – sliced
Instructions
Refer to the directions provided on the package of rice on how to cook it.
Place a large cast-iron skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the sausage into the hot skillet, then cook all sides for a few minutes until they turn brown. Transfer the sausage onto a clean plate.
In the same skillet, add the onion and peppers. Sauté for a few minutes until soft.
Add the garlic, then sauté for about a minute or until aromatic. Season with salt and pepper.
Remove the sauteed veggies from the skillet and put them onto the plate with the sausage.
In the empty skillet, add 3/4 cup of chicken broth and tomato paste. Scrape the bottom of the skillet to get the browned bits.
Stir until well incorporated. Stir in cayenne and paprika. Simmer the mixture for about a minute.
Put the cooked sausage, sauteed veggies, rice, chicken broth, and pepper back into the skillet. Toss everything until well combined.
Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.
