Today I'm imparting another fast and simple supper to you folks. This is one we've made twice now and I simply love the amazing way basic, yet delightful it is. Get your skillet and how about we get cooking! In the first place, you'll need cook your rice. I got a little pot and made them stew away while I made everything else. Timing is vital, however on the off chance that you do all that it the correct request, it'll be done when you need it.
Next, darker the hotdog. I utilized kielbasa, be that as it may, andouille would function admirably as well. Get it decent and fresh, at that point spoon it off to a plate for some other time. Season and saute the peppers, onion, and garlic, get them pleasant and delicate. Once more, when the veggies are cooked, spoon them off and spare them for some other time.
Presently comes the fun part! Include your tomato glue, at that point the chicken stock, at that point whisk, whisk, whisk! When the blend air pockets and thickens include the paprika and cayenne, at that point the rice. Mix EVERYTHING together, at that point include a spot of naturally hacked parsley. That is it! You're finished! Simple, isn't that so? We've added peas to this dish to up the veggies and it was similarly as delightful. Whenever you're on the chase for a snappy, tasty and filling, out this formula an attempt!
Also try our recipe Kielbasa and Potato Skillet
Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in vibrant tomato sauce. This quick and easy sausage, pepper and rice skillet is downright delicious!
INGREDIENTS:
- 1 1/4 c. white rice
- 2 tsp. olive oil
- 1 (12 ounce) package smoked sausage
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
- 1/2 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 5 tbsp. tomato paste
- 1 1/4 c. low-sodium chicken broth, divided
- 1 tsp. paprika
- 1/8 tsp. cayenne pepper
- 1 1/2 tbsp. chopped parsley
DIRECTIONS:
- In a small saucepan, cook rice according to the package’s directions.
- Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
- Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
- Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
- Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
Read more our recipe : Mushroom Stuffed Potato Cake
For more detail : https://bit.ly/2QYq0uq
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