Chicken Sausage, Pepper and Cauliflower Rice Skillet
Skillet meals are perfect for so many reasons: they are easy to make, they only use one pan, they are a crowd-pleaser, and they reheat really well. The fact that they reheat well is also ideal for meal prep. This chicken sausage, pepper and rice skillet is no exception! Packed with flavor and easy to make, this dish starts out with sauteed peppers and onions and a flavorful spice blend, which gets combined with chicken sausage, rice, and cauliflower rice. Topped with mozzarella cheese, this dish comes together in less than 30 minutes, and is filling and delicious.
Course dinner, lunch
Cuisine Italian
Keyword sausage and peppers
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 358kcal
Author Steph
Equipment
skillet or frying pan
Ingredients
3bell pepperschopped
2onionsmedium, chopped
12ozsweet Italian chicken sausage, fully cookedsliced; used: Nature's Promise Sweet Italian Chicken Sausage
1cupbrown ricecooked
10 ozcauliflower ricefrozen
2tbspparsleychopped
1/4cuppart-skim mozzarella
olive oil spray
Spice Blend
1tsppaprika
1tspgarlic powder
1tsponion powder
1tspdried basil
1/2tspkosher salt
Instructions
Preheat a skillet over medium heat.
Chop the bell peppers and the onions. Combine the spice blend ingredients.
Add them to the skillet with olive oil spray, and 2 teaspoons of the spice blend.
Cook the vegetables for 10 minutes, stirring frequently, until tender.
Remove from the pan and set aside.
Slice the cooked chicken sausage and add it to the same skillet with olive oil spray.
Cook the sausage for about 5 minutes, or until golden brown on all sides (since it is fully cooked).
Remove from the pan and set aside.
Add the frozen cauliflower rice to the same pan with more olive oil spray, and cook for about 5 minutes or until all moisture has evaporated from the pan.
Add the cooked brown rice and stir to combine. Add the remaining seasoning blend and stir.
Add the cooked vegetables and sausage back to the pan, stir to combine.
Garnish with the parsley. Top with the mozzarella cheese.
Cover the pan with a lid over medium low heat, and melt the cheese.