Description
A hearty and flavorful sausage and rice skillet dish featuring smoky Andouille sausage, tender rice, and aromatic spices. Perfect for a quick weeknight dinner, this recipe combines savory sausage with colorful bell peppers and a blend of spices, all simmered to perfection in one pan.
Ingredients
Units
Scale
Meat and Oil
- 14 oz Andouille sausage
- 1 tablespoon cooking oil
Vegetables and Spices
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly cracked black pepper
Liquids and Carbohydrates
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 cup long-grain white rice
- 1.5 cups chicken broth
Garnishes
- 2 green onions, sliced
Instructions
- Brown Sausage: Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is deep golden brown and cooked through.
- Sauté Peppers: While the sausage is cooking, dice the bell pepper. Once browned, add the bell pepper to the skillet and cook for about one minute until slightly softened.
- Toast Spices: Add smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and black pepper to the skillet. Sauté for about one minute to toast the spices and enhance their flavors.
- Add Remaining Ingredients: Pour in the fire-roasted diced tomatoes with their juices, rice, and chicken broth. Stir well to combine, scraping the bottom of the skillet to loosen any browned bits.
- Simmer: Cover the skillet with a lid, turn the heat to medium-high, and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes until the rice is tender and liquid is absorbed.
- Rest and Serve: Remove from heat, keep the lid on, and let rest for 5 minutes. Then, remove the lid, gently fold the rice and sausage together to distribute evenly, top with sliced green onions, and serve hot.
Notes
- Sausage: Use any smoked pork sausage if Andouille is unavailable.
- Rice: Brown rice can be substituted; adjust cooking time and liquid accordingly.
- Vegetarian version: Replace chicken broth with vegetable broth and omit sausage.
- Spice Adjustment: Add more cayenne for extra heat or reduce for milder flavor.
- Serving Suggestions: Serve with a side salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
