Sausage, Pepper and Rice Skillet
- 1¼ cups white rice, uncooked
- 2 t. olive oil
- 1 (12-oz.) package smoked sausage
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
- ½ t. kosher sea salt
- ½ t. ground black pepper
- 5 T. tomato paste
- 1¼ cups low-sodium chicken broth, divided
- 1 t. paprika
- ⅛ t. cayenne pepper
- 1½ T. chopped parsley
In a small saucepan, cook rice according to package directions.
Place a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
Add the peppers and onion; sauté for 4-5 minutes. Add the garlic, salt and pepper. Cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
Add the tomato paste and about ¾ cup of chicken broth; whisk to combine. Allow the mixture to simmer for 1 minute. Then, add the paprika and cayenne.
Stir in the cooked rice, sausage, remaining chicken broth, peppers and onions until combined. Garnish with chopped parsley. Serve immediately.
For an “Italian” version, use Italian sausage and ½ t. Italian seasoning. For a “Cajun” version, use andouille sausage and ½ t. cajun seasoning.