Categories: Pork, Vegetables

Ingredients

• 3 tablespoons olive oil
• 3 Long Links of smoked sausage sliced (I used Eckrich)
• 5 cloves garlic
• 2 white onions diced
• 1 Green bell pepper diced
• 1 red bell pepper diced
• 1 Yellow bell pepper diced
• 1/2 cup rice (I used a wild rice blend)
• 1 cup chicken broth
• 3/4 teaspoon salt
• 1 heaping teaspoon Paprika
• 1/2 teaspoon black pepper
• 1 cup Frozen Peas...I used Peas & Carrots
• 1/2 cup Celery Diced
• 2 teaspoons fresh Cilantro, optional garnish
• 1/2 small head of cabbage cut into 1 to 1/2 inch squares...this was optional but great addition

Directions

1. NOTES: Instead of plain water, use broth or stock to cook the rice. This adds an extra layer of flavor to the dish.

2. Add 2 tablespoons of olive oil to a pot over medium-high heat. I used a large ceramic skillet that has a lid.

3. Add the smoked sausage pieces once the oil is not and cook until browned on all sides. Approximately 5-7 minutes.

4. Remove the sausage from the pot and set aside. Put the pot back on the element and add 1 tablespoon of olive oil, garlic and onions. Cook for 2-3 minutes, until opaque and aromatic.

5. Stir in the celery, Bell Peppers, cabbage and cook until soft.

6. Add rice, broth, salt, paprika and pepper to the pot. Stir to combine and bring to a boil.

7. Toss in the peas or peas and carrots, also add the sausage back into the pan, reduce heat to low, place a lid on top, and simmer for 15-20 minutes or until the rice has absorbed all the water. (I cooked my Wild Rice blend first all by itself as it takes longer to cook.)

8. top with minced cilantro if desired prior to serving.

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