Loaded Sausage and Pepper Rice Skillet

• servings: Servings: 4 | Calories:
• total time: 1 hour 53 minutes

Ingredients

1 tablespoon olive oil

14 ounces smoked sausage, sliced

1 small yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

3 cloves garlic, minced

1 cup uncooked long-grain white rice

2 cups chicken broth

1 can (14.5 ounces) diced tomatoes, undrained

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded parmesan or cheddar cheese

2 tablespoons chopped parsley

Directions

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

Add onion, red bell pepper, green bell pepper, and yellow bell pepper. Cook for 4 to 5 minutes until softened, then stir in garlic.

Stir in rice, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute to coat the rice in the seasonings.

Pour in chicken broth and diced tomatoes. Stir well and bring to a gentle boil, about 2 to 3 minutes.

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

Sprinkle cheese and parsley over the top, then let it sit for 1 to 2 minutes before serving.

Serve hot straight from the skillet. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes