Quick One-Pan Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/4 cup white rice (uncooked)
02 -
2 tsp olive oil
03 -
12 oz pkg smoked sausage
04 -
1/2 red bell pepper, sliced
05 -
1/2 yellow bell pepper, sliced
06 -
1 small white onion, quartered and sliced
07 -
4 cloves garlic, minced
→ Seasonings and Liquids
08 -
1/2 tsp kosher sea salt
09 -
1/2 tsp ground black pepper
10 -
5 tbsp tomato paste
11 -
1 1/4 cup low-sodium chicken broth, divided
12 -
1 tsp paprika
13 -
1/8 tsp cayenne pepper
14 -
1 1/2 tbsp parsley, chopped
# Instructions:
01 -
In a small saucepan, cook rice according to the package's directions.
02 -
Place a large cast iron skillet over medium-high heat. 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.
03 -
Add the peppers and onion to the same skillet; sauté for 4-5 minutes. Add the garlic, salt, and pepper, and cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
04 -
Add the tomato paste and about ¾ cup of chicken broth to the skillet, and whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
05 -
Stir in the cooked rice, sausage, remaining chicken broth, pepper, and onions until combined. Garnish with chopped parsley and serve immediately.
# Notes:
01 -
For an "Italian" version, use Italian sausage and add 1/2 tsp. Italian seasoning.
02 -
For a "Cajun" version, use andouille sausage and add 1/2 tsp. Cajun seasoning.
03 -
Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for 2-3 months.
04 -
When reheating, add a splash of chicken broth to maintain moisture.