Social Face, Merica And Rice

Smoked Kielbasa sizzles with sweet peppers, onions and garlic in lively tomato sauce. It's a quick and easy skillet of sausages, peppers, and really delicious rice!

Today I share another fast and easy meal with you. This is the one that we have made twice now and I just like how simple, yet flavorful it is. Take your skillet and let's get cooking!

First, you will want to cook rice. I grabbed a small pot and it boiled away while I made everything else. Time is key, but if you do everything that is right to order, it will be done when you need it.

Next, chocolate sausage. I use kielbasa, but, Andouille will work well too. Get nice and crispy, then spoon to the plate for later.

Season and sauté peppers, onions, and garlic, making them nice and tender (I found half of red peppers and half of yellow peppers were perfect - we threw the rest of this noodle later in the week). Again, after the vegetables are cooked, spoon them off and store them for later.


  • c. 1 1/4 white rice
  • 2 tsp olive oil
  • 1 (12 ounce) package of sausage smoke
  • 1/2 red pepper, sliced
  • 1/2 yellow peppers, sliced
  • 1 small garlic, based and sliced
  • 4 garlic cloves, chopped
  • 1/2 tsp halal sea salt
  • 1/2 tsp black pepper
  • 5 tablespoons of tomato paste
  • 1 1/4 c. low sodium chicken broth, divided
  • 1 tsp paprika
  • 1/8 teaspoon of cayenne
  • 1 1/2 tablespoons of chopped parsley


  1. In a small saucepan, cook the rice according to the packaging instructions.
  2. Place a large cast iron skillet over medium-high. After a hot pan, add oil. After the oil has sparkled, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add peppers and onions, stir-fry for 4-5 minutes. Add garlic, salt and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with sausage.
  4. Add tomato paste and about 3/4 cup of chicken stock, stirring until blended. Allow the mixture to boil for 1 minute, then add the peppers and cayenne pepper.
  5. Stir in rice, sausage, chicken stock, pepper and onions until combined. Garnish with chopped parsley, Serve immediately.
  6. -For the "Italian" version, use Italian sausage + 1/2 tsp Italian seasoning
  7. -For the "Cajun" version, use andouille sausage + 1/2 tsp cajun seasoning

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