Description
A hearty and flavorful one-pan meal featuring savory sausage, tender rice, and vibrant vegetables, all cooked together in a skillet for an easy and satisfying dinner.
Ingredients
Scale
Sausage and Rice
- 1 lb (450g) sausage (Italian sausage or your preferred variety)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup frozen peas (optional)
Garnish
- Fresh parsley
Instructions
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Remove sausage and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 2-3 minutes until the vegetables begin to soften.
- Add the Rice: Add the rice to the skillet, stirring it to coat it in the sausage and vegetable mixture.
- Add Broth and Seasonings: Pour in the chicken broth and add the paprika, thyme, salt, and pepper. Stir to combine.
- Simmer and Cook Rice: Bring to a simmer, cover, and reduce heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.
- Finish with Peas: Stir in frozen peas, if using, and cook for an additional 3-5 minutes to heat through.
- Garnish and Serve: Garnish with fresh parsley before serving for a burst of color and freshness.
Notes
- You can substitute the sausage with turkey or chicken sausage for a leaner option.
- For a spicier version, add crushed red pepper flakes or use spicy Italian sausage.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Ensure the rice is fully covered with broth for even cooking; add a little more broth if needed.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
