INGREDIENTS
- 1 1/4 cup white rice
- 2 tsp olive oil
- 12 oz pkg smoked sausage
- 1/2Â red bell pepper
- 1/2Â yellow bell pepper
- 1 small white onion
- 4 cloves garlic
- 1/2 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 5 tbsp tomato paste
- 1 1/4 cup low-sodium chicken broth
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1 1/2 tbsp parsley – chopped
INSTRUCTIONS
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In a small saucepan, cook rice according to the package’s directions.
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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.
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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.
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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.
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Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
NUTRITION
Serving:Â 6g
|Â Calories:Â 359kcal
 | Carbohydrates: 38g
|Â Protein:Â 12g
 | Fat: 17g
|Â Saturated Fat:Â 6g
|Â Cholesterol:Â 40mg
 | Sodium: 799mg
 | Potassium: 405mg
|Â Fiber:Â 2g
|Â Sugar:Â 3g
|Â Vitamin A:Â 818IU
|Â Vitamin C:Â 37mg
 | Calcium: 28mg
|Â Iron:Â 2mg
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