Smoky Sausage Rice (Printable Version)
A comforting dish made in one pan with smoky sausage, vibrant bell peppers, and tender rice mixed in a spiced, tomato-rich sauce.
# Ingredients:
→ Rice & Oil
01 -
2 teaspoons olive oil
02 -
1¼ cups uncooked white rice
→ Protein & Vegetables
03 -
½ yellow bell pepper, sliced
04 -
12 oz smoked sausage package, sliced up
05 -
½ red bell pepper, sliced
06 -
4 garlic cloves, finely chopped
07 -
1 small white onion, quartered and sliced thin
→ Seasonings & Sauce
08 -
½ teaspoon freshly ground black pepper
09 -
5 tablespoons tomato paste
10 -
½ teaspoon kosher salt
11 -
⅛ teaspoon cayenne
12 -
1 teaspoon smoked paprika
13 -
1½ tablespoons parsley, fresh and chopped
14 -
1¼ cups low-sodium chicken broth (split)
# Steps:
01 -
Make the white rice following the instructions on its packaging until soft and fluffy. Keep it aside for now.
02 -
Set a big cast iron skillet on medium-high heat. Once it's hot, pour in the olive oil and wait for it to shimmer.
03 -
Add the sausage slices into the warm skillet. Let them cook for about 5 minutes, making sure both sides are browned. Take them out and set them aside.
04 -
Toss the onion and sliced peppers into the same pan. Cook for 4 to 5 minutes, stirring now and then, until they soften and get a little color.
05 -
Stir in the garlic along with salt and pepper to the veggies. Keep it on the heat for about a minute till it smells great. Take it off and set it aside with the sausage.
06 -
Mix tomato paste with roughly ¾ cup of the chicken broth in the skillet. Whisk it together and let it simmer for a minute to build flavor.
07 -
Sprinkle in cayenne and paprika. Mix them well into the sauce for a bold and spicy kick.
08 -
Toss the cooked sausage, veggies, rice, and the rest of the chicken broth into the skillet. Stir until everything blends and warms up evenly.
09 -
Take it off the stovetop and sprinkle chopped parsley over the top. Serve right away while it's still hot.
# Notes:
01 -
To give it an Italian twist, use Italian sausage and ½ teaspoon Italian herbs.
02 -
To make it Cajun-style, swap in andouille sausage and sprinkle ½ teaspoon Cajun spice.
03 -
It's naturally dairy-free and stays good in the fridge for 3 or 4 days.
04 -
You can freeze leftovers for a couple of months. Add a splash of broth when reheating so it stays moist.