SAUSAGE, PEPPER AND RICE SKILLET #VEGGIES #PEPPERS

Smoky kielbasa sizzled with sweet chime pepper, onions and garlic in energetic tomato sauce. This snappy and simple wiener, pepper and rice skillet is absolute scrumptious!

Today I'm offering another snappy and simple dinner to you folks. This is one we've made twice now and I simply love the way basic, yet tasty it is. Get your skillet and we should get cooking!

To begin with, you'll need cook your rice. I snatched a little pot and made them stew away while I made everything else. Timing is critical, however in the event that you do all that it the correct request, it'll be done when you need it.

Next, dark colored the hotdog. I utilized kielbasa, be that as it may, andouille would function admirably as well. Get it pleasant and firm, at that point spoon it off to a plate for some other time.

Season and saute the peppers, onion, and garlic, get them pleasant and delicate (I discover half of a red ringer pepper and half of a yellow chime pepper is impeccable we hurled the remains in these noodles later in the week). Once more, when the veggies are cooked, spoon them off and spare them for some other time.

INGREDIENTS:

• 1 1/4 c. white rice
• 2 tsp. olive oil
• 1 (12 ounce) package smoked sausage
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 small white onion, quartered and sliced
• 4 cloves garlic, minced
• 1/2 tsp. kosher sea salt
• 1/2 tsp. ground black pepper
• 5 tbsp. tomato paste
• 1 1/4 c. low-sodium chicken broth, divided
• 1 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1 1/2 tbsp. chopped parsley

DIRECTIONS:

1. In a small saucepan, cook rice according to the package’s directions.
2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
6. -For an “Italian” version, use Italian sausage + 1/2 tsp. Italian seasoning
7. -For a “Cajun” version, use andouille sausage + 1/2 tsp. cajun seasoning

For more detail :http://bit.ly/2xOYUP9

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