Sausage and Rice Skillet
This Sausage and Rice Skillet features smoky sausage sizzled with sweet bell pepper, onions, and garlic in vibrant tomato sauce.
Servings: 6 servings
Equipment
- 1 large skillet or Dutch oven
- 1 wooden spoon or mixing spoon
- 1 Knife
- Measuring cups and spoons
Ingredients
- 1½ tablespoons olive oil
- 1 large yellow onion, diced
- 2 bell peppers, diced (I used green and red)
- 14 ounces smoked sausage, cut into ¼-inch thick slices
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2½ cups chicken broth
- 1 (14.5 ounce) can of diced tomatoes (do not drain)
- 1½ cups long-grain white rice
Instructions
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onions and peppers and saute for 3-4 minutes or until the vegetables just start to soften.
- Add the sausage and saute for 4-6 minutes or until the sausage starts to caramelize. Add the garlic, paprika, salt, and pepper and cook for 1-2 minutes or until fragrant.
- Add the broth, tomatoes, and rice and stir well to combine. Bring to a boil, cover the pan, and reduce the heat to medium-low.
- Cook for 20-25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and allow to rest covered for 5 minutes before serving.
Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a splash of chicken broth or in the microwave.
Leftovers can be frozen in an airtight container or freezer bag for up to three months. Allow the leftovers to cool to room temperature before transferring to the container for storage. Thaw in the refrigerator before reheating.