Smoked Sausage and Rice Recipe
Ingredients:
1 lb smoked sausage, sliced into rounds
1 cup long-grain white rice (or brown rice for a heartier option)
1 medium onion, chopped
1 bell pepper, diced (red or green)
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 cups chicken broth (or water)
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley, chopped (optional for garnish)
Instructions:
1. Cook the Sausage:
In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced smoked sausage and cook for 3-4 minutes, or until browned and slightly crispy. Remove the sausage and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant.
3. Add the Rice:
Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast and absorb some of the flavors.
4. Add Liquids and Seasoning:
Pour in the diced tomatoes (with juice) and chicken broth. Stir in the paprika, thyme, oregano, salt, and pepper. Bring the mixture to a simmer.
5. Cook the Rice:
Once the liquid starts simmering, reduce the heat to low. Cover the pan with a lid and let it cook for 18-20 minutes (for white rice) or 35-40 minutes (for brown rice), or until the rice is tender and the liquid is absorbed.
6. Combine the Sausage:
Once the rice is cooked, return the cooked sausage to the skillet and stir to combine. Let it heat through for an additional 2-3 minutes.
7. Serve:
Taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley for a pop of color and freshness.