114-oz Package smoked sausage, sliced into ½-inch pieces
1 ½Cupslong grain white ricerinsed and drained
2Cupslow sodium chicken broth
1Cupof tomato sauce
Heat the olive oil in a large skillet or pot over medium heat then add the onion and cook until soft.
Add the green pepper, garlic, cayenne pepper, salt and pepper and stir and cook for 2-3 minutes or until the green pepper is tender but still crispy.
Add the sausage and cook for another 3-4 minutes to allow the sausage to become fragrant.
Stir in the rice and toast it for 5-6 minutes then pour in the chicken broth and tomato sauce and stir to combine.
Bring the broth to a boil then reduce the heat to low medium and cover with a lid.
Let it steam for 18-20 minutes or until there is very little moisture left in the pan and the rice is cooked through.
Remove the pan from the heat and let it sit for 5-6 minutes then fluff the rice and serve with freshly minced parsley.
NOTE FOR BROWN RICE: If using brown rice you will need to add at least 1 Cup more chicken broth and increase the steaming time to 40 minutes total.NOTE ON ADDITIONS: If you don't like cayenne, sub in 1 teaspoon or more of Cajun seasoning to taste. You can stir in 1 Cup of your favorite shredded cheese at the very end to make this a cheesy dish!