Sausage, Pepper and Rice Skillet

Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in vibrant tomato sauce. This quick and easy sausage, pepper and rice skillet is downright delicious!
Today I’m sharing another quick and easy meal with you guys. This is one we’ve made twice now and I just love how simple, yet flavorful it is. Grab your skillet and let’s get cooking!

Sausage and Pepper Rice Skillet | lifemadesimplebakes.com

First, you’ll want cook your rice. I grabbed a small saucepan and had it simmering away while I made everything else. Timing is key, but if you do everything it the right order, it’ll be done when you need it.

Next, brown the sausage. I used kielbasa, however, andouille would work well too. Get it nice and crispy, then spoon it off to a plate for later.

Season and saute the peppers, onion, and garlic, get them nice and tender (I find half of a red bell pepper and half of a yellow bell pepper is perfect- we tossed the leftovers in these noodles later in the week). Again, once the veggies are cooked, spoon them off and save them for later.
 

Sausage, Pepper and Rice Skillet
Delicious, and very easy recipe!  Perfect for a quick weeknight dinner.  I substituted the tomato paste with fire roasted tomatoes.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

•     2 tablespoons olive oil
•     3 cloves garlic, minced
•     1 onion, sliced
•     1 (14oz) JENNIE-O® Fully Cooked Hardwood Smoked Turkey Kielbasa
•     3 bell peppers, chopped (I used green, yellow and red)
•     1 ½ cup uncooked rice
•     Salt and pepper to taste (see notes)
•     1 teaspoon saffron or 1 packet of seasoning with saffron (optional) (see notes)
•     3 cup vegetable broth
•     Cilantro leaves to garnish

Instructions

1. Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute.
2. Add sausage and cook until browned on both sides, about 5 minutes. Add rice and cook for 2 minutes, stirring constantly.
3. Add vegetable broth and saffron, if using, and mix well. Test taste and adjust salt and pepper if necessary. Cook uncovered, over medium-high heat, until most of the liquid has evaporated.
4. When the liquid has evaporated cover, reduce heat to low and cook for 15-20 minutes, or until rice is tender.
5. Garnish with cilantro, if desired. Serve hot.

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