# What You'll Need:
→ 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
08 - 2 cups chicken broth (or water for lighter flavor)
→ Pantry & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 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 the Italian sausages and cook, turning occasionally, until browned on all sides, approximately 6 to 8 minutes. Remove from skillet and set aside to cool; slice into 1-inch pieces once manageable.
02 - Add remaining tablespoon of olive oil to the same skillet. Sauté the sliced onion and minced garlic for 2 to 3 minutes until fragrant.
03 - Add the 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 the chicken broth followed by dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil.
05 - Reduce heat to low and nestle the sliced sausages into the rice and vegetables. Cover and simmer for 18 to 20 minutes until the rice is tender and the liquid absorbed.
06 - Remove from the heat and allow to stand, covered, for 5 minutes. Fluff the rice gently with a fork.
07 - Garnish with freshly chopped parsley and grated Parmesan cheese if desired. Serve hot.
