Easy Sausage and Peppers Rice Skillet

This Easy Sausage and Peppers Rice Skillet recipe is perfect for the busy start of a new school year!

Yeap… can you believe? Summer has gone way too fast and it’s already time to get ready for the back to school hustle and bustle!
I am so excited and bummed out at the same time! I mean. It’s exciting to see my babies grow and learn. We are super fortunate to have a GREAT school in our neighborhood. But on the other hand, my youngest, my little baby girl is starting kindergarten. Letting her go is hard. I feel that she is so little and all of this of her egg allergy makes it even harder.

Anyway…

I plan to prepare all their school snacks and lunches. So, after mixing up some of their fave foods this Easy Sausage and Peppers Rice Skillet was born.

Easy Sausage and Peppers Rice Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

• 3 tablespoons olive oil
• 1 pound Johnsonville Fresh Italian Hot Sausage Links, de-cased (Johnsonville Fresh Italian Hot Ground Sausage or mild sausage may be substituted)
• 2/3 cup yellow bell pepper, seeded and diced small
• 2/3 cup red bell pepper, seeded and diced small
• 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
• 2 cups low-sodium chicken broth
• 2 cups dry/uncooked minute or instant rice
• 3 to 4 garlic cloves, peeled and finely minced
• 1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
• 1/2 teaspoon pepper, or to taste
• 1/2 teaspoon salt, or to taste

Instructions

1. 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.
2. Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
3. 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.
4. Turn off the heat, add the parsley, and stir to combine.
5. 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.

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