1-First Step: Prep and Mise en Place Slice the 14 oz Andouille sausage into 1/4-1/2 inch thick slices. Dice the 1 bell pepper and prepare the other items. Having everything ready makes the process smooth. For instance, measure out the 1 cup long grain white rice and 1 1/2 cups chicken broth ahead of time.

2-Second Step: Brown the Sausage Heat the 1 tablespoon cooking oil in a skillet over medium heat. Add the sliced sausage and cook until it’s well browned, which takes about 5-7 minutes. This step builds that smoky flavor we love in Cajun chicken sausage rice.

3-Third Step: Add Veggies and Spices Stir in the diced bell pepper and sauté for another minute. Then, add the spices: 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon freshly cracked black pepper. Toast them for one minute to release their aromas.

4-Fourth Step: Combine and Simmer Pour in the 15 oz fire roasted diced tomatoes with their juices, the 1 cup rice, and the 1 1/2 cups chicken broth. Stir everything together and scrape up those tasty browned bits from the skillet. Cover the pot, bring it to a boil over medium-high heat, then lower to a simmer for 20 minutes.

5-Fifth Step: Rest and Serve After simmering, remove from heat and let it rest covered for 5 minutes. Fold the mixture to mix the sausage and rice evenly, then top with the 2 sliced green onions. Serve hot and enjoy the flavors. For more ideas on quick meals, check out our Brazilian lemonade recipe for a refreshing side.