| Sausage Peppers and Rice Skillet Serves 4 2 cups cooked rice 12 ounces of smoked sausage sliced ½ inch pieces ¾ cup chicken broth ½ red bell pepper, thinly sliced ½ yellow bell pepper, thinly sliced 3 Tablespoons tomato paste 2 teaspoons olive oil ½ teaspoon smoked paprika 3 cloves garlic, minced ¾ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon dried parsley ¼ teaspoon cayenne pepper 1/8 teaspoon cayenne pepper Get a pan over medium heat. Add olive oil and let it heat up for about a minute. Add sausage, stir and cook until it gets some color on it. Remove to heat safe bowl. Wipe out all but about a teaspoon of oil left in pan. Add pepper slices and cook and stir for 5 minutes. Remove to bowl with cooked sausage. Add tomato paste back to the pan over medium low. Stir in chicken broth and work tomato paste into the broth. Add in garlic, cayenne pepper and smoked paprika, black pepper, salt, onion powder, and dried parsley. Stir that all together, then let simmer for 2 minutes. Add rice, sausage and peppers back to the pan. Stir well. Cook for 5 minutes, remove from heat and let set for a couple of minutes. Serve and enjoy. Peace, CK |
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