One-Pan Cheesy Sausage and Rice Skillet

Ingredients

• 1185 g uncooked long-grain white rice(185g)
• 2480 ml low-sodium chicken broth(480g)
• 315 ml olive oil(14g)
• 46 g smoked paprika(6g)
• 53 g garlic powder(3g)
• 63 g onion powder(3g)
• 76 g sea salt(6g)
• 82 g black pepper(2g)
• 9400 g smoked sausage or kielbasa, sliced into rounds(400g)
• 10115 g shredded Monterey Jack or Mozzarella cheese(115g)
• 1130 g tomato paste(30g)
• 1215 g unsalted butter(15g)
• 135 g fresh parsley, finely chopped(5g)
• 142 g dried oregano(2g)

Instructions

1. 1Heat olive oil in a large cast-iron skillet over medium-high heat.
2. 2Add the sliced sausage to the pan and sear for 3–4 minutes until both sides are browned and crispy.
3. 3Remove the sausage from the skillet and set it aside, leaving the rendered fat in the pan.
4. 4Add the butter and uncooked rice to the skillet, toasting the grains for 2 minutes until slightly golden.
5. 5Stir in the tomato paste, smoked paprika, garlic powder, onion powder, salt, and pepper.
6. 6Pour in the chicken broth and bring the mixture to a boil, then reduce heat to low and cover.
7. 7Simmer for 15–18 minutes until the liquid is fully absorbed and the rice is tender.
8. 8Fluff the rice with a fork and stir the seared sausage back into the skillet.
9. 9Sprinkle the shredded cheese evenly over the top and cover for 2 minutes until fully melted.
10. 10Garnish with fresh parsley and dried oregano before serving directly from the skillet.