One Pot Sausage with Peppers and Rice

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 394kcal

Author: Lord Byron's Kitchen

Weeknight dinners can't get any easier than this! Grains, protein, and veggies all together in this One Pot Sausage with Peppers and Rice. This dish has all the bases covered and with very little cleanup as well! Make extra because not only does it freeze well, it reheats quickly and easily too!

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Ingredients

6 whole Italian sausage links, casings removed
2 tablespoons olive oil
1 large onion, finely chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
2 cups uncooked instant white rice
2 cups broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh parsley, chopped, for garnish (optional)

Instructions

In a large skillet or dutch oven, add the olive oil, onion, and sausage. Over medium heat, saute until sausage is cooked - about 20 minutes.
Add the garlic and peppers. Saute for 10 minutes.
Reduce heat to a medium-low. Add the broth, salt, pepper, and rice. Stir to combine. Cover the skillet or dutch oven with a lid and allow the rice to cook for 5 minutes.
The broth should be absorbed, if not, keep the lid off and continue to cook until the liquid has evaporated.
Turn off the heat, serve immediately and garnish with fresh chopped parsley.

Nutrition