Ingredients:

  • 1 lb (450g) Summer Sausage, sliced into ¼-inch rounds
  • 1 medium (110g) Yellow onion, diced
  • 1 cup (190g) Long-grain white rice, uncooked
  • 2 cups (480ml) Chicken broth, low-sodium
  • ½ tsp (3g) Garlic powder
  • ½ tsp (3g) Smoked paprika
  • 1 medium (120g) Red bell pepper, diced
  • 1 cup (90g) Frozen peas or diced carrots
  • ½ cup (50g) Shredded sharp cheddar cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat the skillet over medium-high heat. Add the summer sausage slices in a single layer and cook for 3-5 minutes without stirring until the edges are mahogany-colored and crisp.
  2. Toss in the diced onion and sauté until translucent and fragrant.
  3. Stir in the uncooked rice, garlic powder, and smoked paprika. Stir constantly for 2 minutes until the rice smells nutty and turns a pale golden hue.
  4. Pour in the chicken broth and add the red bell pepper. Scrape the bottom of the pan to release the browned bits (fond).
  5. Bring to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes.
  6. Remove the lid and stir in the frozen peas.
  7. Sprinkle shredded cheddar cheese over the top and cover for 1 minute until melted.
  8. Remove from heat and let the dish rest for 5 minutes before serving.