Quick one-pan dinner (Print Version)

# Ingredients:

→ For the skillet

01 - 1 1/4 cup white rice (uncooked)
02 - 2 tsp olive oil
03 - 12 oz smoked sausage, sliced
04 - 1/2 red bell pepper, sliced
05 - 1/2 yellow bell pepper, sliced
06 - 1 small white onion, quartered and sliced
07 - 4 cloves garlic, minced
08 - 1/2 tsp kosher sea salt
09 - 1/2 tsp ground black pepper
10 - 5 tbsp tomato paste
11 - 1 1/4 cup low-sodium chicken broth, divided
12 - 1 tsp paprika
13 - 1/8 tsp cayenne pepper
14 - 1 1/2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - In a small saucepan, prepare the white rice according to the package instructions. Once it's done cooking, set it aside while you prepare the rest of the dish.
02 - Heat a large cast iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering. Add the sliced smoked sausage and cook for about 5 minutes, flipping halfway through, until it's nicely browned on both sides. Remove the sausage from the skillet and set it aside on a plate.
03 - In the same skillet with the flavorful sausage drippings, add the sliced bell peppers and onion. Sauté for 4-5 minutes until they start to soften. Add the minced garlic, salt, and black pepper and cook for 1 more minute, stirring constantly until fragrant. Remove the vegetables from the skillet and set aside with the sausage.
04 - Reduce the heat to medium. Add the tomato paste and 3/4 cup of chicken broth to the skillet. Whisk until they're well combined and let the mixture simmer for about 1 minute to develop the flavors. Stir in the paprika and cayenne pepper for that extra kick of flavor.
05 - Add the cooked rice, sausage, remaining chicken broth, and the sautéed peppers and onions back into the skillet. Stir everything well until it's evenly combined and heated through.
06 - Sprinkle the chopped fresh parsley over the top for a pop of color and fresh flavor. Serve immediately while hot and enjoy this one-pan wonder!

# Notes:

01 - Feel free to increase the cayenne pepper or add red pepper flakes if you prefer a spicier dish.
02 - This recipe works great with different types of sausage - try andouille, chorizo, or turkey sausage for variation.
03 - For an extra indulgent version, stir in some shredded cheese just before serving.

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