SAUSAGE, PEPPER AND RICE SKILLET

August 12, 2019
Today I’m sharing another fast and simple meal with you guys. This can be one we’ve created double currently and that I simply love however easy, however saporous it's. 

First, you’ll wish cook your rice. I grabbed alittle cooking pan and had it cookery away whereas I created everything else. Temporal order is vital, however if you are doing everything it the proper order, it’ll be done after you want it.

SAUSAGE, PEPPER AND RICE SKILLET

Next, brown the sausage. I used kielbasa, however, andouille would work well too. Catch on nice and tender, then spoon it off to a plate for later.

Season and saute the peppers, onion, and garlic, get them nice and tender (I notice half a red bell pepper and half a yellow bell pepper is perfect- we have a tendency to tossed the leftovers within these noodles later in the week). Again, once the veggies ar braised, spoon them off and save them for later.

Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in spirited spaghetti sauce. This fast and simple sausage, pepper and rice frypan is downright delicious!

SAUSAGE, PEPPER AND RICE SKILLET

INGREDIENTS :

  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 1 (12 ounce) package smoked sausage
  • 4 cloves garlic, minced
  • 1/2 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 5 tbsp. tomato paste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 1 1/2 tbsp. chopped parsley

INSTRUCTIONS :

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
Today I’m sharing another fast and simple meal with you guys. This can be one we’ve created double currently and that I simply love however easy, however saporous it's. 

First, you’ll wish cook your rice. I grabbed alittle cooking pan and had it cookery away whereas I created everything else. Temporal order is vital, however if you are doing everything it the proper order, it’ll be done after you want it.

SAUSAGE, PEPPER AND RICE SKILLET

Next, brown the sausage. I used kielbasa, however, andouille would work well too. Catch on nice and tender, then spoon it off to a plate for later.

Season and saute the peppers, onion, and garlic, get them nice and tender (I notice half a red bell pepper and half a yellow bell pepper is perfect- we have a tendency to tossed the leftovers within these noodles later in the week). Again, once the veggies ar braised, spoon them off and save them for later.

Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in spirited spaghetti sauce. This fast and simple sausage, pepper and rice frypan is downright delicious!

SAUSAGE, PEPPER AND RICE SKILLET

INGREDIENTS :

  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 1 (12 ounce) package smoked sausage
  • 4 cloves garlic, minced
  • 1/2 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 5 tbsp. tomato paste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 1 1/2 tbsp. chopped parsley

INSTRUCTIONS :

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
Today I’m sharing another fast and simple meal with you guys. This can be one we’ve created double currently and that I simply love however easy, however saporous it's. 

First, you’ll wish cook your rice. I grabbed alittle cooking pan and had it cookery away whereas I created everything else. Temporal order is vital, however if you are doing everything it the proper order, it’ll be done after you want it.

SAUSAGE, PEPPER AND RICE SKILLET

Next, brown the sausage. I used kielbasa, however, andouille would work well too. Catch on nice and tender, then spoon it off to a plate for later.

Season and saute the peppers, onion, and garlic, get them nice and tender (I notice half a red bell pepper and half a yellow bell pepper is perfect- we have a tendency to tossed the leftovers within these noodles later in the week). Again, once the veggies ar braised, spoon them off and save them for later.

Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in spirited spaghetti sauce. This fast and simple sausage, pepper and rice frypan is downright delicious!

SAUSAGE, PEPPER AND RICE SKILLET

INGREDIENTS :

  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 1 (12 ounce) package smoked sausage
  • 4 cloves garlic, minced
  • 1/2 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 5 tbsp. tomato paste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 1 1/2 tbsp. chopped parsley

INSTRUCTIONS :

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

Related Post

Previous
Next Post »

Featured Post

BUFFALO CHICKEN MEATBALLS

Crowd-pleasing Buffalo Chicken Meatballs with ranch have all the flavors of buffalo hot wings, while not the guilt.  If you’re a discip...