Cajun Smoked Sausage and Pepper Rice Skillet

Slice 12 oz of raw smoked pork sausage links into 1/4-inch thick rounds.

Wash, core, and dice 1 medium green bell pepper and 1 medium red bell pepper. Peel and mince 3 cloves of garlic.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the sliced sausage and pan-sear for 4 minutes until browned on both sides, then remove the sausage from the skillet and set aside.

In the same skillet with the rendered sausage fat, add the diced green bell pepper, diced red bell pepper, and minced garlic. Sauté for 3 minutes until the peppers begin to soften.

Stir in 1 cup of uncooked long-grain white rice and 1.5 tbsp of Cajun seasoning. Cook, stirring constantly, for 1 minute to lightly toast the rice and bloom the spices.

Pour in 2 cups of chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the mixture to a boil.

Return the seared sausage to the skillet and stir to combine. Reduce the heat to low, cover tightly with a lid, and simmer for 15 minutes until the rice is tender and the liquid is fully absorbed.

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork before serving.