Ingredients:

  • 14 oz Smoked Sausage, sliced into 1/2-inch rounds
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 2 stalks Celery, diced
  • 1.5 cups Long-grain White Rice
  • 3 cups Low-sodium Chicken Broth
  • 3 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 0.5 tsp Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.25 cup Fresh Parsley, chopped

Instructions:

  1. Heat 1 tbsp Extra Virgin Olive Oil in your large skillet over medium high heat. Add the 14 oz Smoked Sausage and cook for 5 to 6 minutes until the edges are browned and the fat is bubbling. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pan.
  2. Add 1 medium Yellow Onion, 1 Green Bell Pepper, and 2 stalks Celery to the rendered fat. Sauté for 4 minutes until the onions are translucent and the peppers have softened. Stir in 3 cloves Garlic, 1 tsp Smoked Paprika, 1/2 tsp Dried Oregano, 0.5 tsp Salt, and 0.25 tsp Cracked Black Pepper. Cook for 1 minute until the spices are fragrant and the garlic is golden.
  3. Add the 1.5 cups Long grain White Rice to the pan. Stir constantly for 2 minutes to toast the grains until they look slightly opaque and smell nutty. Pour in the 3 cups Low sodium Chicken Broth and return the sausage to the pan. Bring the mixture to a boil, then immediately reduce the heat to low. Cover tightly and simmer for 18 to 20 minutes until the liquid is fully absorbed and the rice is tender.
  4. Remove the pan from the heat. Do not peek! Let it sit, covered, for 5 minutes. This allows the moisture to stabilize. Remove the lid and use a fork to fluff the rice. Fold in 0.25 cup Fresh Parsley. Serve immediately while the steam is still rising and the aromas are at their peak.