# Components:
→ Meats
01 - 4 Italian sausages (mild or spicy, approximately 14 oz)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium onion, sliced
06 - 2 garlic cloves, minced
→ Rice
07 - 1 cup long-grain white rice (about 7 oz)
08 - 2 cups chicken broth (480 ml) or water for a lighter flavor
→ Pantry & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Garnish (optional)
14 - 2 tbsp chopped fresh parsley
15 - Freshly grated Parmesan cheese
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausages and brown evenly for 6 to 8 minutes. Remove sausages and let cool; slice into 1-inch pieces.
02 - Add remaining olive oil to the skillet. Sauté sliced onion and minced garlic for 2 to 3 minutes until fragrant.
03 - Add sliced red, yellow, and green bell peppers. Cook for 5 to 6 minutes until slightly softened.
04 - Stir in rice and toast for 1 minute. Pour in chicken broth, oregano, basil, red pepper flakes, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low. Nestle sliced sausages into the rice and vegetable mixture. Cover and simmer for 18 to 20 minutes until rice is cooked and liquid absorbed.
06 - Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
07 - Top with chopped parsley and freshly grated Parmesan cheese if desired. Serve hot.
