Sausage and Peppers Rice

• portions: Servings: 4 | Calories:
• temps actif: 10mins
• temps total: 35mins

Ingrédients

1 pound smoked sausage, sliced into rounds

1 tablespoon olive oil

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

3 cloves garlic, minced

1 cup long grain white rice

2 cups chicken broth

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chopped parsley, optional

Instructions

Heat olive oil in a large deep skillet over medium-high heat. Add sausage and cook for 4 to 5 minutes until browned.

Add onion and bell peppers, then cook for 4 to 5 minutes until slightly softened. Stir in garlic and cook for 30 seconds.

Add the rice, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir for 1 minute to coat the rice.

Pour in the chicken broth and bring to a gentle boil.

Reduce heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

Sprinkle with parsley if using, then serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes