Servings: 6 people
Ingredients
- 14 oz package smoked sausage
- 1 onion chopped
- 1 green bell pepper chopped
- 1/2 tsp each of salt and pepper
- 1 tbsp smoked paprika and onion powder
- 1 tbsp minced garlic
- 2 1/4 cups of chicken broth
- 1 cup white long grain rice rinsed
- 10.8 oz package frozen broccoli florets
- 8 oz shredded Colby Jack cheese
- Dried parsley
Instructions
- Cut the smoked sausage into small pieces. Chop an onion and a green bell pepper.
- Heat a large skillet over medium-high heat. Add the smoked sausage, onions, and the chopped pepper to the skillet.
- Once the smoked sausage is browned and the onions and peppers are soft, add 1 tbsp of minced garlic.
- Add the uncooked rice, chicken broth, and season with salt, pepper, paprika, and onion powder. Bring the skillet to a boil, reduce the heat to medium-low, and cover with a lid. Let this cook covered for about 20 minutes or until the rice is cooked. Add the bag of frozen broccoli about half-way through, letting the rice cook.
- Add about a cup of shredded cheddar cheese and stir. Top with more cheese and cover with the lid to let the cheese melt or pop it in the oven under the broiler for just a few minutes. Top with dried parsley and enjoy!
Notes
If you aren't a fan of the smoky heat that paprika gives, you can use less smoked paprika or season this with any of your favorite seasonings instead!
Be sure to really bring the whole skillet to a boil before turning the heat down to medium-low. This will help ensure that your rice will cook in about 20 minutes.
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