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Smoky kielbásá sizzled with sweet bell pepper, onions ánd gárlic in vibránt tomáto sáuce. This quick ánd eásy sáuságe, pepper ánd rice skillet is downright delicious!


  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1 (12 ounce) páckáge smoked sáuságe
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 smáll white onion, quártered ánd sliced
  • 4 cloves gárlic, minced
  • 1/2 tsp. kosher seá sált
  • 1/2 tsp. ground bláck pepper
  • 5 tbsp. tomáto páste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. pápriká
  • 1/8 tsp. cáyenne pepper
  • 1 1/2 tbsp. chopped pársley


  1. In á smáll sáucepán, cook rice áccording to the páckáge’s directions.
  2. Pláce á lárge cást iron skillet over medium-high. Once the skillet is hot, ádd the oil. áfter the oil shimmers, ádd the sáuságe ánd cook until browned on both sides, ábout 5 minutes. Remove from the pán ánd set áside.
  3. ádd the peppers ánd onion, sáute for 4-5 minutes. ádd the gárlic, sált, ánd pepper, cook until frágránt, ábout 1 minute. Remove from the pán ánd set áside with the sáuságe.
  4. ádd the tomáto páste ánd ábout 3/4 cup of chicken broth, whisk to combine. állow the mixture to simmer for 1 minute, then ádd the pápriká ánd cáyenne.
  5. Stir in the cooked rice, sáuságe, remáining chicken broth, pepper ánd onions until combined. Gárnish with chopped pársley, serve immediátely.
  6. -For án “Itálián” version, use Itálián sáuságe + 1/2 tsp. Itálián seásoning
  7. -For á “Cájun” version, use ándouille sáuságe + 1/2 tsp. cájun seásoning

for more detáil visit : lifemadesimplebakes.com

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