Key IngredientJalapeno & Cheddar Skinless Smoked Sausage Rope
AboutHear that sizzle? That’s the sound of this cozy, comforting dish being brought to life. This low-stress smoked sausage and rice recipe is packed with peppers and spices to bring out the best tastes.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
13 oz Eckrich® Skinless Jalapeño & Cheddar Smoked Sausage 2 Jalapeño, Chopped 1/2 Red Bell Pepper, Sliced 1/2 Yellow Bell Pepper, Sliced 1 White Onion, Sliced 3 Garlic Cloves, Minced 1 1/4 Cup White Rice 1 Tsp Paprika 2 Tbsp Olive Oil 1/8 Tsp Cayenne Pepper 1/2 Tsp Ground Black Pepper 5 Tbsp Tomato Paste 1/2 Tsp Kosher Sea Salt 1 1/4 Cup Low-Sodium Chicken Broth, Divided
Meat
Key IngredientJalapeno & Cheddar Skinless Smoked Sausage Rope
Jalapeno & Cheddar Skinless Smoked Sausage RopeProduce
Pantry
Key IngredientJalapeno & Cheddar Skinless Smoked Sausage Rope
Directions
1COOK rice in a small saucepan according to package directions.
2HEAT large cast-iron skillet over medium-high heat and add the oil.
3ADD smoked sausage when oil shimmers, and cook for about 5 minutes
until both sides are browned; remove from pan and set aside.
4ADD bell peppers and onion, sauté for 4–5 minutes, then add garlic, salt,
and pepper; continue to cook for 1 minute until fragrant. Set this aside with
the smoked sausage.
5ADD tomato paste and ¾ cup of chicken broth and whisk to combine.
Simmer for 1 minute, and then add paprika and cayenne.
6STIR in the cooked rice, smoked sausage, remaining chicken broth, bell
peppers, and onions until combined. Serve sizzling.
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