Post by Portiaami on Aug 7, 2020 20:04:57 GMT
Easy One Skillet Sausage and Peppers with Rice
Ingredients:
3 tablespoons olive oil
1 pound Italian Sweet Sausage Links, de-cased
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
2/3 cup red bell pepper, seeded and diced small
2/3 cup yellow bell pepper, seeded and diced small
3 to 4 garlic cloves, peeled and finely minced
2 cups minute or instant rice
2 cups low-sodium chicken broth
1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Directions:
To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
Turn off the heat, add the parsley, and stir to combine.
Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.
Ingredients:
3 tablespoons olive oil
1 pound Italian Sweet Sausage Links, de-cased
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
2/3 cup red bell pepper, seeded and diced small
2/3 cup yellow bell pepper, seeded and diced small
3 to 4 garlic cloves, peeled and finely minced
2 cups minute or instant rice
2 cups low-sodium chicken broth
1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Directions:
To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
Turn off the heat, add the parsley, and stir to combine.
Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.
