Cut sausage into 1/2-inch slices. Sauté in a large nonstick skillet over medium-high heat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
Add bell pepper, onion, and garlic to skillet, and sauté over medium-high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt, and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.
I love this recipe! I bake brown rice earlier in the day to use in this recipe. We don't like green peppers, so I added thawed frozen peas instead. And I seasoned it with a little smoked paprika. It goes really well with the smoked sausage. Here's mine: http://www.edesiasnotebook.com/2012/05/smoked-sausage-peas-and-rice-skillet.html
Outstanding for what it is--really, truly, quick and easy and tasty. Earns a permanent spot in my quick dinner rotation. Made exactly as recipe states. Vaguely like jambalya,but no tomatoes in it. Only serves 4, not 6. Even my young kids (under 7 years old) will eat it. It's not a 5 in taste, but I'd give it a 4 if the drop-down menu didn't say 4=special occasion.
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