Prep Time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Yield: Serves 4
This is an incredible one-pan dish filled with sausage, peppers, and onions, and a breath of tomato. Incredibly easy and quick to make perfect for busy weeknights and busy moms like myself!
Ingredients
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Avocado or olive oil
1 (12 oz.) package smoked beef sausage (or your favourite variety), sliced
1 white onion, quartered and sliced
1 red bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
2 cloves garlic, pressed through a garlic press
Salt
Black pepper
3 oz. (about half a tin) tomato paste
1 c. chicken broth/stock
4 c. cooked rice (I use white basmati rice)
1 tsp paprika
1 tbsp chopped cilantro
1 tbsp chopped flat-leaf parsley
How to make Smoked Sausage and Red Rice Skillet
Step 1: Heat a large cast-iron skillet or heavy bottom braising/Dutch oven-style pan over medium-high to high heat. Drizzle in a tbsp oil once the pan is hot and cook the sliced sausage for a few minutes undisturbed. Stir and cook the other side for a couple of minutes until brown. Remove from the pan when done using a slotted spoon and set aside.
Step 2: Add the sliced onion, red and yellow bell peppers to the pan and cook for about 3 to 4 minutes until golden. Add in the garlic and a few pinches of salt and pepper, stirring until the garlic is fragrant. Set aside when done.
Step 3: Adjust the heat to low. Add a bit more oil into the pan, then add in the tomato paste along with a half cup of the chicken broth/stock. Stir to combine and continue to cook for another 15 to 30 seconds more until the raw flavour of the tomato paste has been cooked and lightly soften.
Step 4: To the pan, add the cooked rice, sprinkle with paprika, and stir until the rice is well-coated.
Step 5: Return the sausage and charred onions and peppers to the skillet along with the rest of the half cup broth/stock. Stir well until everything is incorporated.
Step 6: Stir in the chopped cilantro and parsley and season with salt and pepper if needed. If you want a bit of kick, add in some red pepper flakes. Serve immediately. Enjoy!
Tips:
Feel free to use your preferred variety of sausages such as kielbasa, andouille, turkey, or chicken sausage.
I love a little pop of colour to my dish so I always use both red and yellow bell peppers to make this dish. If desired, use only red or yellow. You can also use green bell peppers.
I love using basmati rice because of its flavour and fragrance but feel free to use your favourite variety such as white or brown rice. Remember that for this recipe, you are adding already cooked rice.
Ingredients
- Avocado or olive oil
- 1 (12 oz.) package smoked beef sausage (or your favourite variety), sliced
- 1 white onion, quartered and sliced
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 2 cloves garlic, pressed through a garlic press
- Salt
- Black pepper
- 3 oz. (about half a tin) tomato paste
- 1 c. chicken broth/stock
- 4 c. cooked rice (I use white basmati rice)
- 1 tsp paprika
- 1 tbsp chopped cilantro
- 1 tbsp chopped flat-leaf parsley
Instructions
Step 1: Heat a large cast-iron skillet or heavy bottom braising/Dutch oven-style pan over medium-high to high heat. Drizzle in a tbsp oil once the pan is hot and cook the sliced sausage for a few minutes undisturbed. Stir and cook the other side for a couple of minutes until brown. Remove from the pan when done using a slotted spoon and set aside.
Step 2: Add the sliced onion, red and yellow bell peppers to the pan and cook for about 3 to 4 minutes until golden. Add in the garlic and a few pinches of salt and pepper, stirring until the garlic is fragrant. Set aside when done.
Step 3: Adjust the heat to low. Add a bit more oil into the pan, then add in the tomato paste along with a half cup of the chicken broth/stock. Stir to combine and continue to cook for another 15 to 30 seconds more until the raw flavour of the tomato paste has been cooked and lightly soften.
Step 4: To the pan, add the cooked rice, sprinkle with paprika, and stir until the rice is well-coated.
Step 5: Return the sausage and charred onions and peppers to the skillet along with the rest of the half cup broth/stock. Stir well until everything is incorporated.
Step 6: Stir in the chopped cilantro and parsley and season with salt and pepper if needed. If you want a bit of kick, add in some red pepper flakes. Serve immediately. Enjoy!
Notes
Feel free to use your preferred variety of sausages such as kielbasa, andouille, turkey, or chicken sausage. I love a little pop of colour to my dish so I always use both red and yellow bell peppers to make this dish. If desired, use only red or yellow. You can also use green bell peppers. I love using basmati rice because of its flavour and fragrance but feel free to use your favourite variety such as white or brown rice. Remember that for this recipe, you are adding already cooked rice.
