Rent Week One-Pan Sausage, Rice, and Peppers

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium onion, diced
• 1 bell pepper, diced (use a mix of colors if available)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Juice of 1/2 lemon (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add the sausage and cook, breaking it apart with a spoon, until browned.
3. 3 Add the onion and bell peppers, cooking until softened.
4. 4 Stir in the rice, coating it with the sausage and vegetable mixture.
5. 5 Add the chicken broth, smoked paprika, oregano, salt, and pepper. Bring to a simmer.
6. 6 Cover and let cook for about 20 minutes, or until the rice is tender and liquid is absorbed.
7. 7 Remove from heat, stir in parsley and lemon juice if using.
8. 8 Let sit covered for 5 minutes before serving.

Equipment

• Large skillet with lid

Variations

• Substitute chicken sausage for a lighter option.
• Add a splash of hot sauce for a kick.

Substitutions

• Use vegetable broth and a plant-based sausage for a vegetarian version.
• Substitute brown rice for white rice for added fiber and nutrients (increase cooking time).

Pairings

• Pairs well with cornbread or garlic bread.

Nutrition

Tips

• For extra flavor, toast the rice in the skillet before adding the broth.
• Feel free to add a can of diced tomatoes for a saucier dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a simple green salad and warm crusty bread.

FAQ