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Sausage and Rice Skillet

Sausage and Rice Skillet Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 12 oz smoked sausage, sliced into 1/2-inch rounds
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 cup long-grain white rice
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 1/2 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • Salt and black pepper
  • Fresh parsley, chopped

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Brown the sausage slices for 4 to 5 minutes, turning once, then remove them to a plate.
  2. Cook the onion and bell pepper in the same skillet with a pinch of salt for about 5 minutes until softened. Add the garlic and cook 30 seconds.
  3. Stir in the rice and toast for 1 minute. Pour in the undrained tomatoes, broth, smoked paprika, and pepper. Bring to a boil, scraping up any browned bits.
  4. Return the sausage to the skillet, cover, and simmer on low for 18 to 20 minutes. Turn off the heat, rest covered for 5 minutes, then fluff with a fork and top with parsley.

Notes

If the rice isn’t quite tender after 20 minutes, add a couple tablespoons of broth and cook a few minutes longer. Leftovers reheat beautifully the next day with a splash of water.