Sausage Rice Skillet (Print Version)
# Ingredients:
→ For the skillet
01 -
1/8 tsp cayenne powder
02 -
5 tbsp thick tomato paste
03 -
2 tsp extra virgin olive oil
04 -
1 small white onion, thinly sliced
05 -
4 garlic cloves, finely chopped
06 -
1 1/2 tbsp chopped parsley (fresh, for topping)
07 -
1/2 tsp coarse sea salt
08 -
1 1/4 cup raw white rice
09 -
12 oz sausage, smoked and sliced
10 -
1 tsp sweet paprika
11 -
1/2 tsp ground pepper
12 -
1/2 red bell pepper, sliced thin
13 -
1/2 yellow bell pepper, sliced thin
14 -
1 1/4 cup chicken broth (low-sodium, split)
# Instructions:
01 -
Cook the rice as the package says in a small pot. Once done, set it aside for later.
02 -
In a big cast iron pan on medium-high, drizzle olive oil and let it warm up. Toss in the sliced sausage and cook till both sides are browned, around 5 minutes. Set aside once done.
03 -
Using the same pan, stir-fry the onions and bell peppers for about 4-5 minutes, 'til they're soft. Stir in garlic, salt, and pepper, and cook for another minute until you can smell the garlic. Take them out and set aside.
04 -
Turn the heat down to medium. Toss in tomato paste and 3/4 cup chicken broth, whisk until smooth, and let it bubble lightly for a minute. Mix in cayenne and paprika for added kick.
05 -
Put the sausage, rice, veggies, and the rest of the broth into the pan. Stir well so everything is blended nicely.
06 -
Top with parsley and serve nice and hot!
# Notes:
01 -
Want it extra spicy? Up the cayenne or toss in crushed chili flakes.
02 -
Use any sausage you'd like—chorizo, turkey, or Andouille work awesome.
03 -
Cheese lover? Mix in some Parmesan or cheddar before dishing it out.
04 -
Throw in some extra veggies! Mushrooms, spinach, or zucchini are excellent.