Ingredients
Meat
13 oz
Eckrich® Skinless Jalapeño & Cheddar Smoked Sausage
13 oz
Produce
2
Jalapeño, Chopped
2
1/2
Red Bell Pepper, Sliced
1/2
1/2
Yellow Bell Pepper, Sliced
1/2
1
White Onion, Sliced
1
3
Garlic Cloves, Minced
3
Pantry
1 1/4 Cup
White Rice
1 1/4 Cup
1 Tsp
Paprika
1 Tsp
2 Tbsp
Olive Oil
2 Tbsp
1/8 Tsp
Cayenne Pepper
1/8 Tsp
1/2 Tsp
Ground Black Pepper
1/2 Tsp
5 Tbsp
Tomato Paste
5 Tbsp
1/2 Tsp
Kosher Sea Salt
1/2 Tsp
1 1/4 Cup
Low-Sodium Chicken Broth, Divided
1 1/4 Cup
Directions
COOK rice in a small saucepan according to package directions.
HEAT large cast-iron skillet over medium-high heat and add the oil.
ADD smoked sausage when oil shimmers, and cook for about 5 minutes until both sides are browned; remove from pan and set aside.
ADD 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.
ADD tomato paste and ¾ cup of chicken broth and whisk to combine. Simmer for 1 minute, and then add paprika and cayenne.
STIR in the cooked rice, smoked sausage, remaining chicken broth, bell peppers, and onions until combined. Serve sizzling.
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