Rice is a staple that is relatively easy to find (except for during pandemic hysteria: add this to the list of things that were hard to find, along with toilet paper and hand soap), inexpensive, filling and has a great shelf-life.
I’m not one for a pile of plain rice on my plate – though I suppose that if push came to shove and eating was for survival alone, as it is in many poorer countries, I could get on board.
I’ve got a stockpile of uncooked rice in the pantry for just in case but I’ve been experimenting with meals that are heavy on the rice while also bursting with flavor as well.
This newest creation packs flavor from smoked sausage and caramelized peppers and onions. A few additional spices round it out making it one of my new favorites!
Tip: cook your rice a day or two ahead of time so that it doesn’t hold up the process and is perfect consistency when the time comes to make this dish. Learn how I use the instapot to create the perfect rice, every time, by clicking here.
Smoked Sausage and Peppers Rice
- 4 cups cooked rice made a day or two ahead of time
- 1 ring smoked sausage sliced
- 2 tbsp olive oil
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 8 oz tomato sauce
- 1/2 cup chicken stock
- 1 tsp paprika
- 1 1/2 tsp cumin
- salt & papper to taste
- Heat olive oil in pan and add sliced sausage. Allow each side to really brown before stirring
- When sausage has browned, removed from pan and drain grease reserving 2 tbsp
- Add peppers, onion and garlic.
- Drop heat to medium and allow the veggies to cook, low and slow, ensuring the onions have time to caramelize
- When veggies are cooked, remove from pan
- Add tomato sauce to pan and let cook for a couple minutes
- Return sausage, peppers/onions to the pan and add cooked rice
- Season with paprika and cumin, add chicken stock and stir to combine
- Adjust seasonings, to include addition of salt and pepper, to taste.