Ingredients
Main ingredients
- 1 1/4 cups white rice
- 2 teaspoons olive oil
- 1 package smoked sausage (12 ounces)
- 1/2 each red bell pepper, sliced
- 1/2 each 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 cups low-sodium chicken broth, divided Reserve some for later
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper Adjust for heat preference
- 1 1/2 tablespoons chopped parsley For garnish
Method
Cooking
- Heat the olive oil in a skillet over medium heat.
- Add the smoked sausage and cook until browned.
- Stir in the sliced bell peppers, onion, and garlic; sauté until the veggies are tender.
- Add the rice, tomato paste, chicken broth (reserve some for later), salt, black pepper, paprika, and cayenne pepper.
- Stir to combine and bring to a simmer.
- Cover and cook for 15-20 minutes until the rice is cooked.
- Stir in the reserved chicken broth if you need more moisture and sprinkle with chopped parsley before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
Notes
Serve hot, garnished with extra parsley. Pairs well with a simple green salad or crusty bread. Store leftovers in an airtight container for up to 3 days.
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