Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Servings: 6
Quick, easy, and darn delicious! This dish is simple yet super flavorful with smoked kielbasa, sweet bell pepper, onions, garlic, rice in vibrant tomato sauce. If you are looking for a filling addition to your weekly menu, this recipe is more than perfect!
INGREDIENTS
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1 1/4 c. white rice
2 teaspoons olive oil
12 ounces pkg 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 c. low-sodium chicken broth – divided
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 1/2 tablespoons parsley – chopped
How to make Sausage, Pepper and Rice Skillet
Step 1: Cook the rice in a small saucepan following the package directions.
Step 2: Heat a large cast-iron skillet over medium-high heat. Once hot, add in the oil and wait until it shimmers. Cook the sausage for about 5 minutes per side until brown. Take the cooked sausage out of the pan and set it aside.
Step 3: In the same skillet, saute the peppers and onion for about 4 to 5 minutes. Add in the garlic, salt, and pepper, then continue to cook for a minute more until aromatic. Remove from the pan.
Step 4: Whisk the tomato paste and about 3/4 cup of chicken broth in the same pan. Simmer for about a minute before adding in the paprika and cayenne.
Step 5: In the pan, stir in the cooked rice, sausage, the rest of the chicken broth, pepper, and onions.
Step 6: Before serving, garnish with chopped parsley. Enjoy immediately.
Notes:
To make this recipe “Italian”, use Italian sausage plus half tsp Italian seasoning.
Or use andouille sausage with half tsp Cajun seasoning for a Cajun variety.
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
- 1 1/4 c. white rice
- 2 teaspoons olive oil
- 12 ounces pkg 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 c. low-sodium chicken broth - divided
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons parsley - chopped
Instructions
Step 1: Cook the rice in a small saucepan following the package directions.
Step 2: Heat a large cast-iron skillet over medium-high heat. Once hot, add in the oil and wait until it shimmers. Cook the sausage for about 5 minutes per side until brown. Take the cooked sausage out of the pan and set it aside.
Step 3: In the same skillet, saute the peppers and onion for about 4 to 5 minutes. Add in the garlic, salt, and pepper, then continue to cook for a minute more until aromatic. Remove from the pan.
Step 4: Whisk the tomato paste and about 3/4 cup of chicken broth in the same pan. Simmer for about a minute before adding in the paprika and cayenne.
Step 5: In the pan, stir in the cooked rice, sausage, the rest of the chicken broth, pepper, and onions.
Step 6: Before serving, garnish with chopped parsley. Enjoy immediately.
Notes
To make this recipe “Italian”, use Italian sausage plus half tsp Italian seasoning. Or use andouille sausage with half tsp Cajun seasoning for a Cajun variety.
