Simple Recipes for Every Day
Sausage and Rice Skillet
- Serves: 6
- Prep Time: 10 min
- Cook Time: 30 min
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds cooked Italian chicken sausage, ¼ inch sliced
- 1 red onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 ½ cups long grain white rice, rinsed and drained
- 3 cups chicken stock
- ¼ cup thinly sliced fresh basil leaves, plus more for serving
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon freshly cracked black pepper
- ½ cup pesto, store-bought or homemade
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds cooked Italian chicken sausage, ¼ inch sliced
- 1 red onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 ½ cups long grain white rice, rinsed and drained
- 3 cups chicken stock
- ¼ cup thinly sliced fresh basil leaves, plus more for serving
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon freshly cracked black pepper
- ½ cup pesto, store-bought or homemade
Method
Heat the olive oil in a large skillet or braiser over medium-high heat. Once the oil is glistening, add the sausage. Cook, undisturbed, until the sausage is browned, 2-3 minutes per side. Transfer the sausage to a plate.
To the same saucepan, add the onions and peppers. Cook, stirring, until softened, 4-5 minutes. Add the garlic and rice and cook, stirring often, until garlic is fragrant and rice is toasted, about 2 minutes. Stir in the chicken stock, basil, salt, garlic powder, onion powder, oregano and pepper. Return the sausage and any collected juices to the saucepan. Bring to a simmer, cover, reduce the heat to low and cook until the liquid has absorbed and the rice is tender, about 20 minutes.
Divide the sausage and rice among 6 plates. Drizzle with the pesto and top with more basil to serve.