Classic Sausage and Rice Skillet
This Sausage and Rice Skillet is my go-to for those hectic weeknights when I want a home-cooked dinner that tastes like I spent hours at the stove, but actually takes less than thirty minutes. The smoky kielbasa pairs perfectly with the sweet bell peppers, and the rice drinks up all those delicious pan juices to become tender and flavorful.
Ingredients
- 1 lb Smoked sausage Kielbasa or Andouille, sliced into ½-inch rounds
- 1.5 cups Long-grain white rice uncooked
- 3 cups Chicken broth
- 1 Large onion diced
- 2 Bell peppers red and yellow, sliced into strips
- 3 cloves Garlic minced
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- 2 tbsp Olive oil
- Fresh parsley for garnish
Instructions
- Brown: Heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned on both sides. Remove sausage and set aside.
- Sauté: In the same skillet, add the onion and bell peppers. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Toast: Add the dry rice to the skillet. Stir constantly for 2 minutes to lightly toast the grains.
- Simmer: Pour in the chicken broth and smoked paprika. Stir in the browned sausage. Bring to a boil, then reduce heat to low.
- Cook: Cover the skillet with a tight-fitting lid and simmer for 18–20 minutes, or until the liquid is absorbed and rice is tender.
- Finish: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve warm.