Looking for a filling dish to make on a busy night? This sausage and peppers with rice was a huge hit in my house. I smoked some sausage I had while I was grilling dinner and then added it to the rice dish to cut my prep time down.
Smoked Sausage and Peppers with Rice
(Adapted from Table for Two)
13 ounces smoked sausage, beef or pork, sliced into rounds
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium bell peppers, sliced into strips (your favorite colors)
2 cups white rice
8 ounce can tomato sauce
4 cups chicken broth
1/2 teaspoon creole seasoning, (if you don’t have this, 1/2 teaspoon of cayenne pepper works too)
Salt and pepper, to taste
In a heavy bottom pan such as a dutch oven, add 1 tablespoon of oil and heat up over medium-high heat.
Once hot, add smoked sausage and let brown on both sides.
Add the onion, garlic, and bell peppers. Cook until softened, about 3 minutes.
Add the rice and slightly toast it in pan before adding the tomato sauce.
Add tomato sauce and chicken broth and seasonings.
Bring to a boil then reduce to a simmer, cover and let cook for 20-25 minutes, or until rice is done.
