Ingredients:

  • 14 oz smoked pork sausage, sliced into 1/2 inch rounds
  • 1 tbsp extra virgin olive oil
  • 1.5 cups long-grain white rice
  • 6 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, chopped
  • 3 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add the sliced sausage (and olive oil if needed) in a single layer and sear for 2-3 minutes per side until a dark, crispy mahogany crust forms. Remove sausage from the pan and set aside, leaving the rendered fat in the skillet.
  2. In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables soften and release their moisture, scraping the bottom of the pan to loosen the browned sausage bits (fond).
  3. Stir in the minced garlic and the dry long-grain white rice. Cook for 2 minutes, stirring frequently, to toast the rice grains in the rendered fat until they become fragrant and slightly translucent at the edges.
  4. Add the chicken broth, smoked paprika, and dried oregano. Return the seared sausage to the skillet. Bring the mixture to a boil.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes or until the liquid is fully absorbed and the rice is tender.
  6. Remove from heat and let sit, covered, for 5 minutes. Garnish with fresh parsley and a squeeze of lemon juice before fluffing with a fork and serving.