5.0 from 9 votes
Cast Iron Skillet Sausage, Pepper and Rice Skillet
Perfect for just about any time of the year, but especially when the family is craving some good “comfort” food, this one skillet recipe will fit the bill! With smoky kielbasa,rice, sizzling sweet bell peppers and ranch beans, this meal is not only filling, but will make people think you slaved away at the stove all day just to make them happy, not knowing that it just took a few minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 446 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 14 oz. polska kielbasa
- 1 ¼ cup white rice or brown rice
- 1 can (15 oz) Ranch Style Beans, drained and rinsed
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- ½ large yellow bell pepper, sliced
- 1 medium Yellow Onion, sliced and quartered
- 4 cloves garlic, minced
- 1 teaspoon ground sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 5 tablespoons tomato paste
- 1 ½ cups Chicken Broth, low-sodium, divided
- 2 teaspoons red pepper flakes
- 1 ½ tablespoons parsley flakes
- ¼ cup green onions, chopped
Instructions
- In a small saucepan, cook the rice according to the manufacturer’s instructions. Once the rice is cooked, place it in the refrigerator until it is time to add it to the skillet. Chilling the rice will keep it from clumping.
- Just after you put the rice in the refrigerator, place a large cast iron skillet on the stove over medium-high heat.
- As the rice is cooking, slice the onion.
- Slice the yellow peppers.
- Slice the red peppers too.
- Slice the sausage and set aside.
- Once the skillet is up to temperature, spread the olive oil in the skillet and add the slices of Polska Kielbasa. Cook the Kielbasa until it is brown on both sides and remove it from the skillet and set it aside.
- Sauté the peppers and onion in the now empty skillet for 4-5 minutes. Add the salt, pepper and garlic to the sautéed peppers and cook for an additional 1-2 minutes. As with the Kielbasa, remove the sautéed peppers from the skillet and set aside.
- Having removed the sautéed peppers from the skillet, add the tomato paste and about ¾ cup of the chicken broth and combine. Allow things to simmer for around a minute and then add the smoked paprika and red pepper flakes.
- Finally, add the rice, Kielbasa, pepper, onions and ranch style beans to the skillet and stir until combined. Cover the skillet and let simmer at medium heat for 5 to 8 minutes.
- Garnish with chopped green onion and parsley flakes.
- Serve and enjoy every bite!
Cup of Yum
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Cholesterol
46mg
(15%)
Sodium
1109mg
(46%)
Potassium
561mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1505IU
(30%)
Vitamin C
70mg
(78%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 446
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 46mg | 15% |
| Sodium | 1109mg | 46% |
| Potassium | 561mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 70mg | 78% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.