Name: Chicken sausage and peppers skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/3 cup water; 3/4 tsp salt; 7 oz turkey sausage, sliced into half-inch rounds; 1/2 tsp olive oil; 3/4 red bell pepper, sliced into thin strips; 1/3 cup yellow onion, thinly sliced; 2 cloves garlic, minced; 1/2 tsp black pepper; 1 1/2 tsp red wine vinegar; 1 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes. Remove from the heat and let it rest covered for 5 minutes. Done when tender and water is absorbed.
While the rice simmers, heat the olive oil in a 12-inch skillet over medium-high heat. Add the sausage slices in a single layer and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside on a plate. Done when browned and reaches safe temperature, 165°F.
In the same skillet, add the bell pepper and onion with the remaining salt. Cook, stirring occasionally, until the vegetables are softened and slightly charred, about 6 minutes. Stir in the garlic and black pepper, and cook for 1 minute more.
Pour the red wine vinegar into the skillet and scrape the bottom with a wooden spoon to release any browned bits. Return the sausage and any accumulated juices to the pan. Toss to combine until the liquid has mostly evaporated.
Fluff the rice with a fork and place it on the plate. Top with the sausage and pepper mixture and finish with the fresh parsley.

Nutrition

Ingredients

Instructions

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