Sausage and Rice
This one-skillet Sausage and Rice brings together smoked chicken sausage, sweet corn, black beans, roasted bell peppers, and tender rice for a flavor-packed, 30-minute dinner!
Servings: 4 servings
Cost: $13.62
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 12 ounces smoked chicken sausage thinly sliced
- 1/2 cup chicken stock
- 1-1/2 teaspoon paprika
- 1-1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup roasted red pepper strips coarsely chopped
- 1-1/2 cups frozen corn
- 1 (15-ounce) can black beans drained and rinsed
- 1 (8.5-ounce) package ready rice
- 1 cup shredded sharp Cheddar cheese
- Serving suggestions see note 1
Instructions
- In a large pan, heat olive oil over medium-high heat. Add onion and sauté for 3–5 minutes or until golden. Add sliced sausage and sauté another 3–4 minutes or until lightly browned. Add garlic, paprika, chili powder, cumin, and salt and pepper (or to taste). Stir until fragrant, about 1 minute.
- Add broth, stirring to loosen any browned bits from the pan. Bring to a boil; cook 2–3 minutes or until liquid is mostly evaporated. Mix in red pepper strips, corn, black beans, and rice (no prep needed beforehand). Mix until warmed through. Taste and adjust seasonings to personal preference.
- Turn off heat. Sprinkle cheese on top and cover with lid. Let stand 3–5 minutes or until melted. Gently stir to mix in the cheese and serve immediately. Add fresh lime, fresh cilantro, and a scoop of sour cream if desired.
Video
Notes
Note 1: Serving suggestions: fresh lime, fresh cilantro, and/or sour cream.
Storage: Store the cooled dish in an airtight container in the fridge for up to 3–4 days. To freeze, Place in airtight containers or freezer bags and freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 45.6g | Protein: 36.9g | Fat: 18.1g | Cholesterol: 95.6mg | Sodium: 713mg | Fiber: 9.4g | Sugar: 6g