Rice and Vegetable Skillet with Sausage

Ingredients

• 250 g cooked natural rice
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g frozen peas
• 1 onion
• 4 Cabanossi sausages (to taste)
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• 0.75 l vegetable broth
• Salt
• Pepper
• bell peppers

Instructions

1. 1.

   Wash, trim, halve, deseed, and remove the white skin of the bell peppers; cut into bite-sized pieces. Peel and halve the onion; dice finely. Thaw the peas.

2. 2.

   Sauté the onion in 1 tbsp oil, add the rice, pour in broth, cover and simmer for about 20 minutes on low heat until liquid is absorbed. Heat remaining oil in a pan, add the Cabanossi, brown briefly, remove from pan. Add bell pepper pieces and peas to the pan; simmer on low heat for 3-4 minutes in their own juices. Return the Cabanossi with parsley, season with salt, pepper, and paprika. When the rice is cooked and all liquid has been absorbed, add the remaining ingredients to the pan, mix well, reheat on low, adjust seasoning. Serve in deep bowls.