Sausage and Rice Skillet
June 22, 2022
: 5
: 15 min
: 45 min
: 1 hr
: Easy
Almost a play on cajun red beans and rice, this Sausage and Rice Skillet is perfect comfort food. The long simmer not only allows the rice to fully cook but also gives time for the sausage to release its amazing smokiness throughout the dish. In this recipe, I use kidney and pinto beans but I really enjoy blackeye peas too! I personally prefer to use leeks but onion could be used instead. To clean your leeks, slice the bottom of the leek into half moons, soak in a bowl of cool water, agitate to dislodge dirt, and skim the leeks after resting for a minute or two. Easy, simple, affordable and comforting, this dinner is sure to make your weekly meal rotations!
Ingredients
- 12 oz smoked sausage- sliced into 1/4 inch rounds
- 1 can kidney beans-rinsed and drained
- 1 can pinto beans-rinsed and drained
- 1 large leek- sliced and rinsed clean
- 1 red bell pepper- diced
- 2 tbsp better than bouillon roasted chicken base
- 2.5 cups of water
- 1.5 tsp onion powder
- 1 tbsp garlic powder
- 1 tsp herbs de provence
- 3/4 tsp paprika
- 1 cup wild blend rice
- 1 tbsp freshly chopped cilantro
- salt and pepper to taste
Directions
- Step 1 In a deep skillet, add smoked sausage, bell pepper, leeks and beans.
- Step 2 In a bowl, whisk together roasted chicken base, water, onion powder, garlic powder, herbs de Provence, and paprika.
- Step 3 Pour the chicken base mixture into the skillet.
- Step 4 Add 1 cup of rice and stir to ensure all of the rice is submerged in the liquid.
- Step 5 Cover and cook on medium/low heat for 45 minutes or until rice is cooked. Stir occasionally.
- Step 6 After 45 minutes, remove from heat and let rest for 5 minutes.
- Step 7 Stir in fresh cilantro. Taste for salt and pepper.