Get ready to spice up your dinner routine with this delicious Smoked Sausage and Red Rice Skillet! 🍛🔥
The smoky sausage infuses the rice with its rich flavours, creating a harmonious blend that is simply irresistible. Each forkful is a delicious explosion of savoury goodness that will keep you coming back for more. 💥🍴
So, gather your family and friends around the table and let this Smoked Sausage and Red Rice Skillet be the star of your dinner party. It's a meal that brings people together, ignites conversations and creates unforgettable memories. 🥳✨
Yield: Serves 4
Ingredients
Meat
1 (12-ounce) package of Beef sausage, smoked
Produce
1 tbsp. Cilantro
1 tbsp. Flat-leaf parsley
2 cloves Garlic
1 Red bell pepper
1 White onion
1 Yellow bell pepper Canned goods
1 cup Chicken broth or stock
3 oz. Tomato paste
Pasta and grains
4 cups Rice, cooked Baking and spices
1 Black pepper
1 tsp. Paprika
1 Salt oils and vinegar
1 Avocado or olive oil
Steps
Place a large cast-iron skillet or heavy-bottom braising/Dutch oven-style pan over medium-high to high heat; once the skillet or pan becomes hot, drizzle in about 1 tablespoon of oil, and once that shimmers, add in the sliced sausage and leave it undisturbed for a couple of moments in order for it to sear up on that first side.
Then, stir the sausage so that it can brown on the other sides for a few moments, and with a slotted spoon, remove it from the pan and set aside.
Add into the skillet or pan the sliced onion, along with the sliced red and yellow bell peppers, and allow those to char and become golden for about 3–4 minutes; then, add in the garlic and a couple of pinches of salt and pepper, and stir to incorporate.
Once the garlic becomes aromatic, remove everything from the pan and set it aside with the sausage.
Reduce the heat to low and drizzle in a little more oil, about a tablespoon or so; add in the tomato paste and about ½ cup of the chicken broth/stock and stir or whisk to blend, allowing it to cook for about 15-30 seconds just to cook out the raw flavour of the tomato paste and soften it a little bit.
Add the cooked rice and sprinkle over the paprika, and stir so that it gets well-coated in the tomato “broth”.
Add the sausage, charred onions, peppers, and the remaining ½ cup of broth/stock to the skillet, and stir to combine everything well.
Finish by stirring in the chopped cilantro and parsley, and then check to see if any additional salt and pepper are needed (you can even add some red pepper flakes if you like it spicy), and serve.