# What You Need:
→ Meats
01 - 12 oz smoked sausage (andouille or kielbasa), sliced into rounds
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Rice & Broth
06 - 1 cup long-grain white rice, rinsed
07 - 2 cups low-sodium chicken broth
→ Seasonings & Pantry
08 - 1 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried thyme
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp cayenne pepper (optional)
14 - 1 can (14 oz) diced tomatoes, drained
→ Garnish
15 - 2 tbsp fresh parsley, chopped (optional)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook 3–4 minutes, stirring occasionally, until lightly browned.
02 - Add diced onion, red bell pepper, and green bell pepper. Cook 4–5 minutes until vegetables soften.
03 - Stir in minced garlic, smoked paprika, dried thyme, black pepper, salt, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add drained diced tomatoes, rinsed rice, and chicken broth. Stir well and bring to a boil.
05 - Reduce heat to low, cover skillet, and simmer 18–20 minutes, or until rice is tender and liquid is absorbed.
06 - Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
07 - Sprinkle with chopped parsley if desired, and serve warm.
