Ingredients
Scale
- 1 tbsp olive oil
- 1 lbItalian sausage, sliced into 1/2-inch coins
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sausage and cook until browned on both sides, about 4–5 minutes. Remove and set aside.
- Add onion and bell pepper to the same pot; sauté until softened, about 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Stir in rice, paprika, thyme, salt, and pepper; toast for 1 minute.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Return sausage to pot,盖 the lid, and let rest for 5 minutes. Fluff with a fork, stir in parsley, and serve.
Notes
- For a healthier version, use turkey sausage and brown rice (increase broth to 2 1/4 cups and cook 35–40 minutes).
- Top with grated Parmesan or hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
