Description
This smoky sausage and pepper skillet is a one-pan wonder that delivers bold flavors with minimal effort. Smoked sausage, sweet bell peppers, and fragrant spices come together in a rich tomato-based sauce, all tossed with perfectly cooked rice. It’s an easy, satisfying meal perfect for busy weeknights or meal prep.
Ingredients
- 1 1/4 cup white rice (uncooked)
- 2 teaspoons olive oil
- 12 ounces smoked sausage (sliced)
- 1/2 red bell pepper (sliced)
- 1/2 yellow bell pepper (sliced)
- 1 small white onion (quartered and sliced)
- 4 cloves garlic (minced)
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 5 tablespoons tomato paste
- 1 1/4 cup low-sodium chicken broth (divided)
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Cook the rice according to the package instructions and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 3-4 minutes per side. Remove and set aside.
- Sauté the vegetables by adding the bell peppers, onion, and garlic to the skillet. Cook for 3-4 minutes until softened.
- Season the skillet with salt, black pepper, paprika, and cayenne. Stir well to evenly coat the vegetables.
- Mix in tomato paste and 1 cup of chicken broth, stirring until well combined. Let simmer for 2-3 minutes to allow the sauce to thicken.
- Return the sausage to the skillet, add the cooked rice, and pour in the remaining 1/4 cup of chicken broth. Stir everything together until well coated in the sauce.
- Simmer for 2-3 minutes, letting the flavors meld. Remove from heat and sprinkle with fresh parsley before serving.
Notes
- For extra spice, increase the cayenne pepper or use a spicy smoked sausage.
- Substitute white rice with brown rice, quinoa, or cauliflower rice for a different twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth for the best texture.
- Freeze for up to 3 months in a freezer-safe container. Thaw overnight and reheat on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American