# What You Need:
→ Meats
01 - 14 oz spicy smoked sausage, sliced (e.g., andouille or chorizo)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Rice & Broth
07 - 1 1/4 cups long-grain white rice, rinsed
08 - 2 1/2 cups chicken or vegetable broth
→ Spices & Seasonings
09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper, adjusted to taste
11 - 1 tsp dried oregano
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt, or to taste
→ Additional
14 - 2 tbsp olive oil
15 - 2 tbsp chopped fresh parsley, for garnish
16 - Lemon wedges, optional for serving
# Step-by-Step Directions:
01 - Warm olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add sliced sausage and cook for 3 to 4 minutes until browned; remove and set aside.
03 - In the same pan, add onion, red and green bell peppers, and jalapeño if using; sauté for 4 to 5 minutes until softened.
04 - Incorporate minced garlic and cook for 1 minute until fragrant.
05 - Stir in rinsed rice, smoked paprika, cayenne, oregano, black pepper, and salt; toast for 1 to 2 minutes while stirring frequently.
06 - Return browned sausage to the pan and pour in broth; bring to a gentle boil.
07 - Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat; keep covered and let rest for 5 minutes. Fluff rice with a fork before serving.
09 - Sprinkle chopped parsley on top and serve with lemon wedges if desired.
