# Components:
→ Meats
01 - 4 Italian sausages (mild or spicy, approximately 14 ounces)
→ 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
08 - 2 cups chicken broth or water
→ Pantry & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - ½ teaspoon dried basil
12 - ¼ teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper to taste
→ Garnish (optional)
14 - 2 tablespoons chopped fresh parsley
15 - Freshly grated Parmesan cheese
# Method:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausages and brown on all sides, about 6 to 8 minutes. Remove and set aside. Once cooled, 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 to the skillet and cook for 5 to 6 minutes until slightly softened.
04 - Stir in the rice and cook for 1 minute to lightly toast. Pour in chicken broth, then season with oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low. Nestle sliced sausages into the rice and peppers. Cover and simmer gently for 18 to 20 minutes until rice is tender and liquid has been absorbed.
06 - Remove skillet from heat and let stand, covered, for 5 minutes. Fluff rice with a fork before serving.
07 - Sprinkle chopped parsley and freshly grated Parmesan cheese over the top if desired. Serve warm.
