Ingredients:

  • 1 lb smoked sausage, sliced into ¼ inch coins
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth, low sodium
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat. Add the smoked sausage coins in a single layer. Sear for 3-5 minutes without moving them until they develop a deep, mahogany-colored crust on both sides. Remove sausage from the pan and set aside.
  2. In the same skillet, utilizing the rendered sausage fat, add the diced onion and green pepper. Sauté for 4-5 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for just 60 seconds until fragrant.
  3. Stir in the uncooked rice, coating every grain in the fat until the edges look slightly translucent. Pour in the chicken broth and stir in the smoked paprika, oregano, salt, and pepper. Return the browned sausage to the pan. Bring to a boil, then immediately reduce heat to low, cover with a tight lid, and simmer for 15-18 minutes until the liquid is fully absorbed.
  4. Remove the skillet from heat. Sprinkle the shredded cheddar cheese evenly across the top. Place the lid back on for 2 minutes to allow the residual heat to create a velvety, melted layer. Garnish with fresh parsley before serving.