# What You Need:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Liquids
08 - 2 1/2 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt (or to taste)
14 - 1/4 teaspoon cayenne pepper (optional)
→ Garnish
15 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook for 3 to 4 minutes until lightly browned.
02 - Add diced onion and bell peppers. Cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add rinsed rice, smoked paprika, dried thyme, black pepper, salt, and cayenne pepper if using. Stir thoroughly to coat the rice evenly with spices.
04 - Pour in chicken broth and bring mixture to a gentle boil over medium-high heat.
05 - Reduce heat to low, cover, and simmer for 18 to 20 minutes, stirring once or twice, until the rice is cooked and most liquid is absorbed.
06 - Stir in frozen peas, re-cover, and cook for an additional 3 to 4 minutes until peas are heated through.
07 - Remove from heat, fluff rice with a fork, and garnish with chopped parsley prior to serving.
