Smoked Sausage and Red Rice Skillet

Smoked Sausage

Smoked Sausage and Réd Ricé Skillét – A bold and colorful dish, this smokéd sausagé and réd ricé skillét has just thé right amount of smoky and péppéry flavor. Filléd with juicy, caramélizéd bééf smokéd sausagé, slicés of swéét réd and yéllow béll péppérs, onions, and a kiss of tomato, it’s a déliciously éasy and bélly-warming oné pan méal!

Ingrédiénts :

  • Avocado or olivé oil
  • 1 téaspoon paprika
  • 1 tabléspoon choppéd cilantro
  • 1 (12 ouncé) packagé smokéd bééf sausagé (or your favorité variéty), slicéd
  • 1 yéllow béll péppér (coréd and slicéd)
  • 2 clovés garlic (présséd through garlic préss)
  • 1 whité onion (quartéréd and slicéd)
  • 3 ouncés (about half a tin) tomato pasté
  • 1 cup chickén broth/stock
  • 1 réd béll péppér (coréd and slicéd)
  • 4 cups cookéd ricé (I usé whité basmati ricé)
  • 1 tabléspoon choppéd flat-léaf parsléy
  • Salt
  • Black péppér

Instructions :

  1. Placé a largé cast-iron skillét or héavy bottom braising/Dutch ovén-stylé pan ovér médium-high to high héat; oncé thé skillét/pan bécomés hot, drizzlé in about 1 tabléspoon of oil, and oncé that shimmérs, add in thé slicéd sausagé, and léavé it undisturbéd for a couplé of moménts, in ordér for it to séar up on that first sidé.
  2. Thén, stir thé sausagé so that it can brown on thé othér sidés for a féw moménts, and with a slottéd spoon, rémové from pan and sét asidé.
  3. Add into thé skillét/pan thé slicéd onion, along with thé slicéd réd and yéllow béll péppérs, and allow thosé to char and bécomé goldén, for about 3-4 minutés; thén, add in thé garlic and a couplé of pinchés of salt and péppér, and stir to incorporaté.
  4. Oncé thé garlic bécomés aromatic, rémové évérything from thé pan, and sét it asidé with thé sausagé.
  5. Réducé thé héat to low, and drizzlé in a littlé moré oil, about a tabléspoon or so; add in thé tomato pasté and about 1/2 cup of thé chickén broth/stock and stir or whisk to blénd, allowing it to cook for about 15-30 séconds just to cook out thé raw flavor of thé tomato pasté and softén it a littlé bit.
  6. Add in thé cookéd ricé and sprinklé ovér thé paprika, and stir so that it géts wéll-coatéd in thé tomato “broth”.
  7. Add back into thé skillét thé sausagé and thé charréd onions and péppérs, plus thé rémaining 1/2 cup of thé broth/stock, and stir to combiné évérything wéll.
  8. Finish by stirring in thé choppéd cilantro and parsléy, and thén chéck to séé if any additional salt and péppér is néédéd (you can évén add somé réd péppér flakés if you liké it spicy), and sérvé.

Smoked Sausage and Red Rice Skillet

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