Veggie and Sausage Rice Skillet
I'm in love with one-pot meals, especially those that manage to deliciously combine a load of veggies and my favorite protein (sausage!) in a dish I know everyone in our family will love. You could easily leave out the sausage for a perfect vegetarian meal, or even sub with your favorite soy chorizo. Chopping veggies is the most time-intensive part, but if you prep ahead of time, this recipe is a breeze. Hope you enjoy this medley as much as we did!
Equipment
- 1 large skillet (use a large cast iron skillet if you have one)
Ingredients
- 4 tbsp olive oil
- 1 medium onion
- 2 medium zucchini, halved and sliced into medium thick half-rounds
- 8 oz button or crimini mushrooms, sliced
- 1 cup frozen peas
- 1 cup roasted peppers, sliced
- 3 cloves garlic, diced
- 1 tsp salt
- 1 tsp pimenton (can sub smoked paprika or regular paprika)
- 1 pinch saffron threads
- 14 oz can diced tomatoes
- 1.5 cups short-grain rice
- 8 oz baby spinach or baby kale
- 3.5 cups chicken broth
- 4 links chorizo, sliced
- ΒΌ cup parsley, chopped
Instructions
- Preheat oven to 400F. Heat the olive oil in a large skillet or stock pot. Add the onion and saute for 6-8 minutes. Then add the chorizo slices and cook until slightly browned, 4-5 minutes.
- Add the zucchini and mushrooms and continue to saute for another 5-6 minutes.
- Add the peas and peppers. Stir until heated, around 2-3 minutes.
- Add the garlic and spices to the skillet. Stir gently and heat through, around 1-2 minutes. Then add the chorizo slices
- Add the can of tomatoes and the rice. Stir everything together thoroughly. Then add the spinach and stir again, until spinach is wilted.
- Slowly pour in the broth, stir, and bring to a boil. Remove from the heat, cover with foil, and place in the oven.
- Bake for 25-30 minutes, or until water is absorbed. Remove the foil and broil for a few minutes to brown the top, if desired.
- Remove from the oven, top with chopped parsley, and serve.