Description
A hearty and flavorful one-pan meal featuring sautéed chicken or pork sausages with sweet bell peppers, onions, and fresh tomatoes, all served over a bed of fluffy rice. This dish is quick to prepare, packed with vibrant colors, and perfect for a satisfying dinner any night of the week.
Ingredients
Scale
Sausage and Veggies
- 1 tablespoon olive oil
- 4 chicken or pork sausages, sliced into rounds
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper (optional), sliced
- 2 garlic cloves, minced
- 2 large tomatoes, diced (or 1 cup canned diced tomatoes)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon tomato paste (optional, for richer flavor)
- 1/4 cup water or broth (as needed)
To Serve
- 2 cups cooked white or brown rice
- Chopped parsley for garnish (optional)
Instructions
- Brown the Sausages: Heat the olive oil in a large skillet over medium heat. Add the sliced sausages and cook until they are browned on both sides, about 5-7 minutes. Remove them from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onions and bell peppers. Cook for 5-6 minutes until the vegetables begin to soften, stirring occasionally to prevent sticking.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for another minute until fragrant. Then add the diced tomatoes, smoked paprika, Italian seasoning, salt, and pepper. If using tomato paste, mix it in now for added richness.
- Simmer Mixture: Add a splash of water or broth to loosen the sauce if it seems too thick. Return the browned sausages to the skillet, combining everything well. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the vegetables to become tender.
- Serve: Spoon the hot sausage and vegetable mixture over cooked rice. Garnish with chopped parsley if desired, and serve immediately.
Notes
- Any type of sausage works well—consider spicy Italian sausages for more heat or turkey sausage for a lighter option.
- You can substitute quinoa or cauliflower rice to make this dish low-carb or gluten-free.
- Adjust seasoning to taste; smoked paprika adds a nice smoky depth, but you can omit if you prefer.
