Sausage and Rice Skillet
Ingredients:
1 pound smoked sausage, sliced into rounds
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup shredded cheddar cheese (optional)
2 tablespoons chopped fresh parsley
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove from the skillet and set aside.
In the same skillet, add the diced onion and bell pepper. Cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice to the skillet and stir to coat it with the oil and vegetables. Pour in the chicken broth and diced tomatoes with their juices. Stir in the paprika, thyme, black pepper, salt, and crushed red pepper flakes if using.
Return the browned sausage to the skillet and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork. Sprinkle with shredded cheddar cheese if desired and garnish with fresh parsley before serving
