I admit that I enjoy a nice one pan dish since they clean up easily and really have a nice combined flavor in the fish itself as well. This particular one is making use of sausage and rice... well, in this case it's making use of cold smoked wild boar sausage I was given as a gift from a customer at my work. I cooked some of them up as sausage, but a few went into this and they were very smoky! The smokiness really helps make this dish, and the added spice of red pepper flakes and Tabasco help as well. Good enough to serve to guests and yet easy enough to make for yourself and have leftovers of it for a few days.

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A simple dish that can be done in one pan that imparts a whole lot of flavor all throughout the rice and vegetables used. A dish that easily serves four hungry people.

Rice and Sausage

What you need:
1 cup rice
4 links smoked sausage, cut into small pieces (Or removed from casing and crumbled).
1 red bell pepper, diced
1 small yellow onion, diced
3 cups chicken broth / stock
1 tbsp dried parsley
1 tsp dried basil
½ tsp dried oregano
1 tsp red pepper flakes
1 tbsp chipotle Tabasco sauce
2 tbsp olive oil
1 cup frozen peas.

Large skillet with a lid

Start by heating a large skillet with a lid on medium high for two to three minutes. Add in Oil, Peppers, and onions and sauté till the onions have softened lightly and become translucent. Add in the sausage and cook for a couple of minutes to heat and bring out the smoky aroma. Add in the rice, parsley, basil, oregano, pepper flakes, and Tabasco and cook for a couple of minutes. Add in the chicken broth and bring to a simmer, stir well and put the lid on. Turn the heat down to low and allow to simmer for about fifteen to twenty minutes. Once rice is near tender mix in the cup of peas, and put the lid back on for about three to five minutes.

Serve and enjoy!