Description
A hearty and comforting one-pot meal that pairs savory, non-pork smoked sausage with tender long-grain rice and vibrant, crunchy bell peppers. Infused with aromatic garlic and a hint of cayenne, this smoky skillet dish is a fuss-free dinner solution designed for busy weeknights, delivering deep flavors and contrasting textures in every bite with minimal cleanup.
Ingredients
1 lb Smoked beef or poultry sausage, sliced
2 cups Long-grain white rice, rinsed
1 cup Red bell pepper, diced
1 cup Green bell pepper, diced
1 large Yellow onion, diced
3 cups Chicken broth (low-sodium)
2 cloves Garlic, minced
1 tsp Paprika
1/2 tsp Cayenne pepper
1/4 cup Fresh parsley, chopped
Instructions
Heat a large skillet or heavy-bottomed pot over medium-high heat.
Add sliced sausage and cook for 4-5 minutes until browned and crispy.
Add diced onion and bell peppers to the skillet and sauté for 3-4 minutes until softened.
Stir in the minced garlic, paprika, and cayenne pepper, cooking for 1 minute until fragrant.
Add the rinsed rice and stir for 2 minutes to toast slightly.
Pour in the chicken broth and bring to a simmer.
Cover the pot, reduce heat to low, and cook for 18-20 minutes until the rice is tender and liquid is absorbed.
Remove from heat, let stand covered for 5 minutes, fluff with a fork, and garnish with fresh parsley.
Notes
Ensure your smoked sausage is a beef or poultry variety to remain pork-free. You can substitute zucchini or mushrooms for bell peppers based on preference. Leftovers store well in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American