Smoked Sausage and Rice Skillet

This smoked sausage and rice skillet recipe is a super fast, super easy weeknight meal that uses only one pot.  I bought a smoked sausage ring at Sprouts that is all natural and has no nitrates and then adapted a recipe I saw in an ad for Hillshire Farms. You can use any kind of rice you like since you cook it separately and add it in to the skillet.  I used white rice since the kids prefer that but if it was just me, I'd use brown.  Your choice.  Unless you are using instant rice, the rice takes the longest to cook so put that on first before you start chopping any veggies.

Make 2 cups of rice, set aside.

Slice smoked sausage ¼" thick.

Chop ½ c. yellow onion, ½ c. red bell pepper, 2 cloves of garlic, and 3 cups broccoli florets.  I just bought a bag of ready to use broccoli but you can cut fresh or even thaw frozen broccoli for this.  Whatever is easiest for you.

Heat 2 tbs. olive oil in a large skillet.

Add garlic and sliced smoked sausage and cook until the sausage starts to brown a bit.

To the skillet add the onion, red pepper, broccoli, and ½ c. of chicken broth, and ½ c. tomato sauce.

Bring the skillet to a simmer and let cook for 5 minutes.

Add the rice, stirring it all together.

Option to top with ¾ c. of your favorite cheese.  If using cheese, just sprinkle on the top, then cover for a few minutes until it melts.

Remove from heat and serve.

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