Easy One-Pot Sausage and Rice Skillet

INGREDIENTS

• 14 oz Andouille sausage
• 1 tbsp cooking oil
• 1 bell pepper diced
• 1 small onion diced
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp cayenne pepper
• ⅛ tsp black pepper
• 1 15 oz can fire-roasted diced tomatoes (with juices)
• 1 cup long-grain white rice
• 1 ½ cups chicken broth
• 2 green onions sliced (for garnish)

DIRECTIONS

1. Slice sausage into ¼–½ inch rounds. Heat oil in a large skillet or Dutch oven and brown the sausage.
2. Stir in diced onion and bell pepper. Cook until softened.
3. Add paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Cook 1 minute.
4. Stir in tomatoes (with juices), rice, and chicken broth. Scrape up browned bits.
5. Cover, bring to a boil, then reduce heat to low. Simmer for 20 minutes.
6. Remove from heat and let rest 5 minutes covered.
7. Fluff, garnish with green onions, and serve.