Paprika Sausage and Rice with Peppers and Peas
A one pot smoked sausage and rice dinner with bell peppers, onions and peas, seasoned with smoked paprika.
Equipment
- large heavy based pot with lid
- Slotted spoon
- Fork
Ingredients
Main Ingredients
- 3 tbsp olive oil
- 5 cloves garlic finely minced
- 2 medium onions chopped
- 1 medium yellow bell pepper cut into 1 inch squares
- 1 medium red bell pepper cut into 1 inch squares
- 14 oz smoked sausage sliced 1/4 inch thick
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika or sweet paprika
- 1 ½ cup long grain white rice uncooked
- 2 ½ cup low sodium chicken broth
- 2 cup frozen peas thawed
- 2 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Brown the sausage. Heat 2 tablespoons oil over medium high heat and cook the sausage 5 minutes until golden, then remove it.
- Soften the vegetables. Add 1 tablespoon oil, the onion and garlic for 2 minutes, then the peppers for 2 minutes more.
- Add the rice. Stir in the rice, broth, paprika, salt, pepper and sausage.
- Simmer. Bring to a boil, reduce to low, cover and cook 20 minutes without lifting the lid.
- Rest with peas. Remove from the heat, add the peas, cover and let stand 10 minutes until the rice is tender.
- Whip. Loosen with a fork, top with parsley and serve hot.
Notes
Substitutions: Use andouille or turkey sausage, and sweet paprika in place of smoked paprika.
Tips: Keep the lid on during the 20 minute simmer so the rice steams evenly.
Storage: Refrigerate within 1 hour for 3 to 4 days and reheat to 165 degrees F with a splash of water.