Ingredients
Scale
- 14 ounces andouille sausage, cut into ¼ inch rounds
- 1 tablespoon cooking oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- Sliced green onions for garnish
Instructions
- Heat oil in a skillet over medium-high heat and brown the sausage for 3-5 minutes.
- Add the sliced bell peppers and diced onion; sauté for 5 minutes.
- Stir in minced garlic and Cajun seasoning; sauté for another 1-2 minutes.
- Add diced tomatoes, rice, and broth; bring to a gentle boil.
- Cover and reduce heat; simmer for about 20 minutes.
- Remove from heat, let it rest for 5 minutes, then fluff the rice.
- Serve hot, garnished with sliced green onions.
Notes
Browning the sausage well enhances flavor.
Keep the skillet covered while simmering to retain moisture.
This dish can easily be adapted with different proteins or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southern
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 18
- Cholesterol: 60