Ingredients:

  • 1 lb smoked sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups broccoli florets, chopped small
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups chicken broth, low sodium
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 0.25 cup whole milk

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add smoked sausage slices and cook until deep mahogany brown on both sides. Remove sausage and set aside.
  2. In the same skillet, sauté diced onion and red bell pepper for 3-5 minutes until onions are translucent and peppers have softened. Stir in minced garlic and cook for 30 seconds.
  3. Stir in uncooked rice to coat in fats. Pour in chicken broth, smoked paprika, and garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.
  4. During the last 5 minutes of simmering, lift the lid, scatter broccoli florets on top, and replace the lid to steam the vegetables.
  5. Once liquid is absorbed and rice is tender, turn off the heat. Pour in milk and sprinkle shredded cheddar cheese over the top. Cover for 2 minutes to melt the cheese, then gently fold everything together.