Smoked Sausage and Red Rice Skillet

Ingredients:

• Avocado or olive oil
• 1 (12 ounce) package smoked beef sausage, sliced (or your favorite variety)
• 1 white onion, quartered and sliced
• 1 red bell pepper, cored and sliced
• 1 yellow bell pepper, cored and sliced
• 2 cloves garlic, pressed through garlic press
• Salt and black pepper, to taste
• 3 ounces (about half a tin) tomato paste
• 1 cup chicken broth/stock
• 4 cups cooked rice (white basmati rice recommended)
• 1 teaspoon paprika
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped flat-leaf parsley

Instructions:

1. Sear the Sausage:

   • Place a large cast-iron skillet or heavy-bottom braising/Dutch oven-style pan over medium-high to high heat.
   • Add 1 tablespoon of oil. Once shimmering, add sliced sausage. Sear on one side without stirring for a couple of minutes to develop a brown crust. Then, stir and continue cooking until sausage is browned. Remove sausage with a slotted spoon and set aside.

2. Cook Vegetables:

   • In the same skillet, add sliced onion and bell peppers. Cook for 3-4 minutes until they char and become golden.
   • Add pressed garlic, salt, and pepper. Stir and cook until garlic is aromatic, about 30 seconds. Remove vegetables from the skillet and set aside with the sausage.

3. Prepare Tomato Base:

   • Reduce heat to low. Drizzle in another tablespoon of oil if needed.
   • Add tomato paste to the skillet. Stir and cook for about 15-30 seconds to cook out the raw flavor.
   • Gradually add ½ cup of chicken broth/stock, stirring or whisking to combine with the tomato paste. Cook for a minute to soften and blend.

4. Combine Rice and Paprika:

   • Add cooked rice to the skillet, sprinkling paprika over the rice. Stir well to coat the rice with the tomato broth.

5. Combine Ingredients:

   • Return the sausage and cooked vegetables (onion, bell peppers) back into the skillet.
   • Pour in the remaining ½ cup of chicken broth/stock. Stir everything together to combine well.

6. Finish and Serve:

   • Stir in chopped cilantro and parsley.
   • Taste and adjust seasoning with salt, pepper, and optionally red pepper flakes for spice.
   • Serve hot.

Tips:

• Sausage Varieties: Experiment with different types of sausage like kielbasa, andouille, or even turkey or chicken sausage.
• Bell Peppers: Use any combination of bell peppers you prefer or have on hand for color and flavor.
• Rice: White basmati rice is recommended for its fragrance, but you can use any cooked white or brown rice.
• Storage: This dish reheats well and can be stored in the refrigerator for a few days. Reheat gently on the stove or in the microwave.

Enjoy your Smoked Sausage and Red Rice Skillet!