Ingredients
Scale
- 1 lb chicken sausage (or beef sausage)
- 2 cups long-grain white rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large onion, diced
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a cast iron skillet over medium-high heat. Add sliced chicken sausage and cook until browned (4-5 minutes).
- Stir in the diced onion and bell peppers; cook for another 3-4 minutes until softened. Add minced garlic and spices; cook for an additional 30 seconds.
- Mix in the rice, toasting it for 2-3 minutes until golden.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
- Let stand covered for 5 minutes before fluffing with a fork. Stir in fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg