Sausage Peppers and Rice Skillet

Sausage and peppers usually mean a bun. This version folds in rice so the whole meal stays in one skillet: brown the sausage, soften the peppers, then simmer long-grain rice in the same pan until the liquid is gone.

Ingredients (serves 4)

• 1 Tbsp (15 ml) olive oil
• 1 lb (454 g) chicken Italian sausage, casings removed (or sliced if fully cooked)
• 1 medium yellow onion, sliced
• 2 bell peppers, any color, sliced (about 12 oz / 340 g)
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes
• ¾ tsp kosher salt
• 1 cup (185 g) long-grain white rice, rinsed
• 1 can (14.5 oz / 411 g) diced tomatoes, with juices
• 1¼ cups (300 ml) low-sodium chicken broth
• 2 Tbsp chopped parsley
• Grated Parmesan, for serving (optional)

Method

1. Heat the olive oil in a 12-inch skillet with a lid over medium-high heat. Add the sausage. Cook 5–6 minutes, breaking it into bite-size pieces, until browned.
2. Add the onion and bell peppers. Cook 4 minutes, stirring, until the peppers start to soften.
3. Stir in the garlic, Italian seasoning, smoked paprika, red pepper flakes, and salt. Cook 30 seconds.
4. Add the rinsed rice and stir 1 minute so the grains pick up the fat and spices.
5. Pour in the tomatoes and broth. Scrape the bottom of the pan. Bring to a boil.
6. Reduce the heat to low. Cover and simmer 16–18 minutes, until the rice is tender and the liquid is absorbed. Do not lift the lid for the first 15 minutes.
7. Turn off the heat and let the skillet stand, covered, 3 minutes.
8. Fluff with a fork, fold in the parsley, and serve with Parmesan if you want it.

Cook’s note

Pork Italian sausage works; drain all but 1 tablespoon of fat after step 1. Andouille or smoked kielbasa (sliced) also works — brown the slices, then proceed.

What to serve with it

It is the whole dinner. A green salad if you want crunch. Parmesan at the table, not in the pot, so leftovers do not clump.

Make-ahead and leftovers

Excellent next day. Refrigerate 4 days. Reheat covered with a splash of broth. Rice freezes in portions for a month.

Troubleshooting

Rice crunchy in the middle? Lid came off or heat was too high. Add 1/4 cup broth, cover, 5 more minutes. Rice mushy? Too much liquid or you stirred. Next time, rinse the rice and do not peek for 15 minutes. Sausage steaming? Pan was cold or overcrowded — brown first, vegetables second.