This sausage and rice recipe combines browned smoked sausage with sautéed onions, bell peppers, and garlic alongside fire-roasted tomatoes and rice seasoned with warm Creole herbs and spices.

Prep Time: 10minutes minutes
Cook Time: 35minutes minutes
Total Time: 45minutes minutes
Servings: 4 servings

Ingredients

• 2 tablespoons olive oil
• 14 ounces smoked sausage, cut into ½ inch rounds
• 1 medium yellow onion, chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• 1½ cups long-grain white rice
• 2 bay leaves
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can fire-roasted diced tomatoes
• salt to taste
• freshly ground black pepper

Instructions

Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate and cover to keep warm..
If needed, add another tablespoon of olive oil to the skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally.
Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram, cooking for 1 minute while stirring. Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.
Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender.
Remove the skillet from the heat and let it rest covered for 5-10 minutes.
Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Add the browned sausage back to the skillet and stir to warm. Garnish with fresh thyme or parsley.

Notes
I have a fresh herb garden, so I can add fresh herbs anytime during the summer and fall. This is a great idea if you love to cook. Herbs add so much flavor and are so easy to incorporate.
I add the bell peppers after starting the onions. This helps keep the peppers from getting too soft in this recipe.
Toasting the rice adds flavor and inhibits clumping when cooking.
Store leftovers in an airtight container in the refrigerator. Reheat in the microwave at reduced power.

Nutrition
Calories: 663kcal | Carbohydrates: 66g | Protein: 20g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 70mg | Sodium: 885mg | Potassium: 549mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1304IU | Vitamin C: 65mg | Calcium: 56mg | Iron: 3mg