Ingredients
1 lb (450g) sausage
1 tbsp (15ml) olive oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp (5g) paprika
1/2 tsp (2.5g) salt
1/4 tsp (1.2g) black pepper
1/2 cup (120ml) chicken broth
1 can (14.5 oz or 410g) diced tomatoes
2 tbsp (30g) tomato paste
1 tsp (5g) dried oregano
1/2 tsp (2.5g) dried basil
1/4 tsp (1.2g) red pepper flakes (optional)
2 cups (470ml) water
1 cup (175g) long grain white rice
Directions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage and cook until browned, breaking it up into smaller pieces with a spoon. This should take about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the chopped onion. Sauté until it becomes translucent, about 3-4 minutes.
4. Add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Sauté for another 4-5 minutes until the vegetables are soft.
5. Stir in the paprika, salt, and black pepper. Cook for another minute to let the spices bloom.
6. Pour in the chicken broth and scrape the bottom of the skillet to deglaze it, making sure to lift any browned bits stuck to the skillet.
7. Add the diced tomatoes (with their juice) and tomato paste. Stir well to combine.
8. Incorporate the dried oregano, dried basil, and red pepper flakes (if using). Mix everything together.
9. Return the cooked sausage to the skillet and stir to combine all the ingredients.
10. Pour in the water and bring the mixture to a boil.
11. Add the long grain white rice, stirring well to ensure it’s evenly distributed.
12. Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
13. Once the rice is tender and the liquid is mostly absorbed, remove the skillet from the heat. Let it sit, covered, for another 5 minutes to steam.
14. Fluff the rice gently with a fork and serve hot.