Red Rice Skillet with Sausage, Onions and Peppers
Serves: 4
  • Olive Oil, as needed
  • 2 Green Bell Peppers, seeded & sliced
  • ½ White Onion, chopped
  • 2 cloves garlic, chopped
  • 4 Andouille Sausage (or your favorite variety), sliced
  • ½ cup Tomato Paste
  • 2 cups Chicken Stock + splash for deglazing
  • 1 cup Riceland's Enriched Long Grain White Rice
  • ½ cup Chopped Cilantro
  • Lime Wedges, for garnish
  • S+P, to taste
  1. Sauté bell pepper and onions in a large non-stick skillet over medium heat with olive oil. Sprinkle with salt and pepper, to taste. Allow to cook for 4-5 minutes before adding sliced sausage and chopped garlic. Continue to cook until everything is browned and caramelized, about 5 more minutes.
  2. Pour sausage-veggie mix into a large bowl and set aside. Add a splash of chicken stock to deglaze the skillet. Make sure to use your spatula to release crispy flavor from the bottom.
  3. Reduce the heat to low and add a little extra olive oil, if needed. Add tomato paste and sauté for a minute to get rid of the raw flavor. Whisk in 2 cups of chicken stock and bring to a soft boil.
  4. Add rice and simmer for 15 minutes, covered, until most of the liquid is absorbed. Remove from heat, add sausage-veggie mix and stir. Cover and allow to sit for an additional 5 minutes.
  5. Finish with fresh cilantro and serve with lime wedges. The squeeze of citrus is so great, make sure to try it.
Recipe by Slice of Jess at