Sausage and Rice Skillet with Bell Peppers
This sausage rice skillet is an easy “one pot” weekday dinner. Since I do all of the dishes in our house, I can certainly appreciate only having to dirty one pan. I am sure most busy people feel the same. We love sausage in our house so we are always looking for new dishes to incorporate ground meat squeezed into an edible sleeve. Plus, we have a toddler sucking up most of our time, so the easier the better. As simple as this sausage rice skillet is, it is still jam packed with wonderful flavor. You can also tailor the flavor by using adventurous sausages, for there are a myriad of tasty combos to choose from. The only limit is the fortitude of your taste buds. I sincerely hope you and your family enjoy this simple sausage rice skillet as much as my family does.
Ingredients: Serves 3-4
2-3 links of your favorite sausage
1 cup white rice, uncooked
2 cups water
1 Tbl. olive oil
1 red bell pepper, chopped (think bit size pieces here)
1 orange bell pepper, chopped
3/4 cup white onion, diced
3-4 cloves garlic, minced
pinch or so of red chili flakes (optional if you want a kick)
2 tsp. salt
fresh cracked pepper to taste
In a large skillet over medium heat, cook your sausage links until cooked through. If you are using pre-cooked sausages, skip this step.
Remove sausage links from skillet and slice into half rounds and set aside.
Add olive oil and onions to the same skillet you cooked the sausage in. All the leftover sausage drippings in the pan will add flavor to the dish. Add in the onion and cook until soft.
Add in the garlic. Return the sausage to the skillet. Cook for about 3 minutes stirring often.
Add in the uncooked rice. Cook for about 2 minutes stirring constantly, until the rice begins to brown in color.
Add in the water, salt and pepper, sweet peppers and chili flakes (if using) and stir until mixed. Bring to a boil, cover and reduce heat to low.
Allow to simmer with the lid on for 20 minutes, undisturbed. If there is remaining liquid in the pan, remove the lid and continue cooking and stirring until liquid is absorbed.
I originally found a similar recipe here. But I decided to change some of the portions to better suit our preferences.