ONE POT SAUSAGE AND PEPPERS WITH RICE

Ingredients:

• 1 ½ pounds ground mild Italian sausage
• 2 tablespoons avocado oil (divided)
• 1 onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups chicken bone broth
• 1 cup long-grain rice, rinsed
• Salt and pepper, to season

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Instructions:

1. Cook the sausage:

   • Heat 1 tablespoon of avocado oil in a large Dutch oven or braiser over medium heat.
   • Add the Italian sausage, breaking it up into chunks. Cook for about 5-6 minutes until browned and cooked through. Let brown bits form on the bottom of the pot for extra flavor.

2. Sauté the vegetables:

   • If needed, add the remaining tablespoon of avocado oil to the pot. Then, add the sliced onion and green bell peppers. Cook for 4-5 minutes until softened, stirring occasionally.

3. Add garlic and tomato paste:

   • Stir in the minced garlic and cook for 1 minute until fragrant. Then add the tomato paste, coating the sausage and vegetables. Let it cook for another minute to enhance the flavor.

4. Add rice and broth:

   • Stir in the rinsed rice and pour in the chicken bone broth. Use a spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
   • Season with ½ teaspoon salt and a few grinds of pepper. Stir to combine.

5. Cook the rice:

   • Bring the mixture to a gentle boil. Cover the pot, reduce the heat to low, and cook undisturbed for 20 minutes.
   • After 20 minutes, turn off the heat and let the pot rest (covered) for another 10 minutes.

6. Finish and serve:

   • Remove the lid and fluff the rice with a fork. Serve hot and enjoy!