love this recipe for meal prep - easily doubled if you have a large Dutch oven. serves 4.
14 ounces precooked sausage (I like cheddar or Andouille)
1 tbs canola oil or other neutral cooking oil
1 bell pepper, diced
1/2 white or yellow onion, diced
1 tsp paprika
1/2 tsp each oregano, thyme
1/4 tsp each garlic powder, cayenne pepper, black pepper
1 15-ounce can fire-roasted tomatoes
1 cup. long grain white rice
1 1/2 cups low sodium chicken broth
sliced scallions and shredded cheddar cheese to serve
slice the sausages into 1/4” thick pieces. add the sausages and oil to a large skillet or Dutch oven and sauté over medium heat until browned. don’t worry if you have little brown bits stuck to the bottom of the skillet.
add the onion ad bell pepper and sauté for an additional minute. add the spices and mix well. add the tomatoes (don’t drain), rice, and chicken broth. scrape up all the brown bits from the bottom of the skillet.
cover the skillet, bring the heat to medium-high, and allow to boil. once boiled, turn the heat down to low and simmer for 20 minutes. after the 20 minutes, remove from heat and rest an additional 5 minutes with the lid on.
mix well and top with scallions and cheddar to serve.