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1. Heat the vegetable oil in a large deep skillet with a lid over medium-high heat. Add the smoked sausage and cook, stirring occasionally, for 4 to 5 minutes until deeply browned on both sides. Transfer the sausage to a plate, leaving the rendered fat in the pan.
14 oz Smoked sausage, sliced into 1/2-inch rounds,
1 tbsp Vegetable oil
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2. Add the onion, green bell pepper and red bell pepper to the skillet and cook over medium heat for 5 minutes, scraping up the browned bits, until softened and lightly charred. Stir in the garlic, smoked paprika, garlic powder, thyme, cayenne and tomato paste and cook for 1 minute until fragrant and the paste darkens slightly.
1 piece Yellow onion, diced,
1 piece Green bell pepper, diced,
1 piece Red bell pepper, diced,
3 clove Garlic, minced,
2 tsp Smoked paprika,
1 tsp Garlic powder,
0.5 tsp Dried thyme,
0.2 tsp Cayenne pepper,
1 tbsp Tomato paste
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3. Add the rice and stir for 1 minute to coat it in the spices and fat.
1.5 cup Long-grain white rice
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4. Pour in the chicken broth, add the salt and black pepper, and stir well. Return the sausage to the skillet and bring to a boil. Reduce the heat to low, cover tightly, and simmer for 18 minutes without lifting the lid.
3 cup Chicken broth,
0.5 tsp Salt,
0.5 tsp Black pepper
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5. Remove from the heat and let the skillet stand covered for 5 minutes. Uncover, drizzle with the apple cider vinegar, and fluff the rice with a fork. Taste and adjust the seasoning.
1 tsp Apple cider vinegar
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6. Top with the sliced green onions and serve hot. Cool any leftovers quickly and refrigerate in an airtight container for up to 4 days to use later in the week, such as in burritos, fried rice or stuffed peppers.
2 piece Green onions, sliced (garnish)
By abbydreed13
