SAUSAGE, PEPPER AND RICE SKILLET

SAUSAGE, PEPPER AND RICE SKILLET 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 In a small saucepan, cook rice according to the package’s directions. 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. 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. 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. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately. -For an “Italian” version, use Italian sausage + 1/2 tsp. Italian seasoning -For a “Cajun” version, use andouille sausage + 1/2 tsp. cajun seasoning