Andouille Sausage and Rice with Peppers and Tomatoes
A one skillet dinner of browned andouille sausage, bell pepper, tomatoes, and long-grain rice simmered with Cajun seasoning until tender and fluffy.
Ingredients
Main Ingredients
- 1 lb andouille sausage sliced into 1/2 inch rounds
- 1 cup long-grain white rice
- 1 onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes with their juice
- 1 ½ cup low-sodium chicken broth
- 2 tsp Cajun seasoning
- 1 tsp paprika
- black pepper to taste
- chopped green onions for garnish, optional
Instructions
Cooking
- Heat a large deep skillet with a lid over medium heat. Add the sausage and cook 4 to 5 minutes until browned and slightly crisp.
- Add the onion and bell pepper and cook about 5 minutes until soft. Stir in the garlic and cook about 30 seconds.
- Stir in the rice, diced tomatoes with juice, chicken broth, Cajun seasoning, paprika, and black pepper. Scrape up the browned bits.
- Bring to a boil, reduce the heat to low, cover, and simmer 20 minutes without lifting the lid.
- Remove from the heat and keep covered 5 minutes. Fluff with a fork, garnish with green onions, and serve hot.
Notes
No extra salt is added because the sausage and Cajun seasoning are salty, so taste at the end. Refrigerate leftovers within two hours and eat within 3 to 4 days. Nutrition is an estimate.