Ingredients

For the sausage and vegetables

• 12–14 oz (340–400 g) smoked sausage or chicken sausage, sliced

• 1 medium zucchini, sliced into half-moons

• 1 red bell pepper, chopped

• 1 yellow or orange bell pepper, chopped

• 1 medium onion, sliced

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• 1½ tbsp olive oil

• ½ tsp paprika

• ½ tsp Italian seasoning

• ¼ tsp black pepper

• Salt to taste

• 1 tbsp chopped fresh parsley or dill

For the rice

• 1 cup uncooked long-grain rice

• 1¾–2 cups chicken broth or water, according to the rice package

• ½ tsp salt, or to taste

• 1 tsp butter (optional)

2. Full cooking instructions

Step 1 — Cook the rice

1. Rinse the rice under cold water until the water runs mostly clear.

2. Add the rice and chicken broth to a saucepan with a pinch of salt.

3. Bring to a boil, then cover and reduce the heat to low.

4. Cook for approximately 15–18 minutes, or according to the package directions.

5. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork.

Step 2 — Brown the sausage

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. Add the sliced sausage in a single layer.

3. Cook for 4–6 minutes, turning occasionally, until browned on both sides.

4. Transfer to a plate. If using raw sausage rather than fully cooked smoked sausage, cook it thoroughly according to its type before proceeding.

Step 3 — Sauté the vegetables

1. Add the remaining olive oil to the same skillet.

2. Add the onion and bell peppers. Cook for 3–4 minutes until they begin to soften.

3. Add the zucchini and cook for another 3–4 minutes.

4. Stir in the garlic, paprika, Italian seasoning, black pepper, and a little salt.

5. Add the cherry tomatoes and cook for 2–3 minutes until softened but not completely mushy.

Step 4 — Combine sausage and vegetables

1. Return the browned sausage to the skillet.

2. Stir everything together and cook for another 2–3 minutes so the flavors combine.

3. Taste and adjust the seasonings.

4. Sprinkle with fresh parsley or dill.

Step 5 — Assemble the bowls

1. Divide the fluffy rice among four serving bowls.

2. Spoon the sausage and vegetables over the rice.

3. Drizzle with a little olive oil or add a squeeze of lemon juice if desired.

4. Serve hot.

Optional: For a one-pan version, cook the sausage and vegetables first, then stir in cooked rice and heat everything together for 2–3 minutes.

3. Nutrition information

4. Nut information and allergens

• Nuts: No peanuts or tree nuts are included in this recipe as written.

• Gluten: Some sausages contain wheat-based fillers or flavorings. Check the package label.

• Dairy: The recipe is dairy-free if you omit the optional butter.

• Soy: Some processed sausages may contain soy ingredients.

• Sodium: Smoked sausage and chicken broth can be high in sodium. Choose lower-sodium options if preferred.

Check product labels for allergy warnings and cross-contact information, especially if preparing the recipe for someone with a food allergy.

5. Helpful cooking tips

• For extra flavor: Use smoked paprika and brown the sausage well before removing it from the pan.

• For crisp vegetables: Avoid overcrowding the skillet.

• For spicy rice bowls: Add red pepper flakes or a pinch of cayenne.

• For a lighter meal: Use chicken or turkey sausage and reduce the olive oil.

• For meal prep: Store the rice and sausage mixture in airtight containers in the refrigerator for 3–4 days. Refrigerate within 2 hours of cooking and reheat leftovers to 165°F (74°C).

6. Serving suggestions

This bowl pairs well with a fresh cucumber salad, steamed broccoli, roasted green beans, or a simple lemon-yogurt sauce.