Cheesy Smoked Sausage Skillet (Print Version)
Enjoy smoked sausage, cheesy rice, broccoli, and bell pepper all simmered in a cozy, one-pan dinner.
# Ingredients:
→ Main Components
01 -
14 ounces smoked sausage, sliced
02 -
1 medium onion, finely chopped
03 -
1 green bell pepper, chopped
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon ground black pepper
06 -
1 tablespoon smoked paprika
07 -
1 tablespoon onion powder
08 -
1 tablespoon minced garlic
09 -
2 1/4 cups chicken broth
10 -
1 cup uncooked long-grain white rice, rinsed
11 -
10.8 ounces frozen broccoli florets
12 -
8 ounces shredded Colby Jack cheese
→ Garnishes
13 -
Dried parsley, for garnish
# Steps:
01 -
Slice smoked sausage into bite-sized pieces. Finely chop the onion and dice the green bell pepper.
02 -
In a large skillet over medium-high heat, add the sausage, onion, and green pepper. Cook, stirring occasionally, until sausage is browned and vegetables are softened, about 5-7 minutes.
03 -
Add minced garlic, salt, black pepper, smoked paprika, and onion powder to the pan. Stir until fragrant, about 1 minute.
04 -
Pour in the rinsed rice and chicken broth. Stir well and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes.
05 -
After 10 minutes of simmering, add the frozen broccoli florets. Re-cover and continue cooking until rice is tender and liquid is absorbed, about 10 more minutes.
06 -
Stir in 1 cup of shredded Colby Jack cheese until melted. Sprinkle remaining cheese over the top, cover, and let stand off heat until cheese is melted. For a browned top, broil for 2-3 minutes if desired.
07 -
Garnish with dried parsley and serve immediately, ensuring even cheese coverage and vibrant presentation.
# Notes:
01 -
For optimal results, rinse the rice thoroughly to remove excess starch, ensuring individual grain separation during cooking.