Smokey Cajun Sausage and Rice Medley

Slice the Andouille sausage into 1/4-inch thick pieces.

In a deep skillet or Dutch oven, heat vegetable oil over medium heat. Add the sliced sausage and sauté until browned.

Dice the bell pepper and yellow onion, and mince the garlic.

Add the bell pepper, onion, and garlic to the skillet with the sausage. Continue to sauté for about 3 minutes or until the vegetables are softened.

Stir in the smoked paprika, dried oregano, dried thyme, cayenne pepper, and black pepper, and continue to sauté for 1 more minute to toast the spices.

Add the fire roasted diced tomatoes with their juices, long grain white rice, and chicken broth to the skillet. Stir well to combine and dissolve any browned bits from the bottom.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil.

Once boiling, reduce the heat to low and let the skillet simmer, covered, for 20 minutes.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid still on, for an additional 5 minutes.

Remove the lid and gently fold the sausage and rice to redistribute them. Garnish the dish with sliced green onions and serve.