ASIAN FOOD!!RECIPES CAN MAKE PEPPER AND RICE SKILLET

Smoky kielbásá sizzled with sweet bell pepper, onions ánd gárlic in vibránt tomáto sáuce. This quick ánd eásy sáuságe, pepper ánd rice skillet is downright delicious!

INGREDIENTS:

• 1 1/4 c. white rice
• 2 tsp. olive oil
• 1 (12 ounce) páckáge smoked sáuságe
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 smáll white onion, quártered ánd sliced
• 4 cloves gárlic, minced
• 1/2 tsp. kosher seá sált
• 1/2 tsp. ground bláck pepper
• 5 tbsp. tomáto páste
• 1 1/4 c. low-sodium chicken broth, divided
• 1 tsp. pápriká
• 1/8 tsp. cáyenne pepper
• 1 1/2 tbsp. chopped pársley

DIRECTIONS:

1. In á smáll sáucepán, cook rice áccording to the páckáge’s directions.
2. Pláce á lárge cást iron skillet over medium-high. Once the skillet is hot, ádd the oil. áfter the oil shimmers, ádd the sáuságe ánd cook until browned on both sides, ábout 5 minutes. Remove from the pán ánd set áside.
3. ádd the peppers ánd onion, sáute for 4-5 minutes. ádd the gárlic, sált, ánd pepper, cook until frágránt, ábout 1 minute. Remove from the pán ánd set áside with the sáuságe.
4. ádd the tomáto páste ánd ábout 3/4 cup of chicken broth, whisk to combine. állow the mixture to simmer for 1 minute, then ádd the pápriká ánd cáyenne.
5. Stir in the cooked rice, sáuságe, remáining chicken broth, pepper ánd onions until combined. Gárnish with chopped pársley, serve immediátely.
6. -For án “Itálián” version, use Itálián sáuságe + 1/2 tsp. Itálián seásoning
7. -For á “Cájun” version, use ándouille sáuságe + 1/2 tsp. cájun seásoning

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