# What You Need:
→ Meats
01 - 4 Italian sausages (mild or spicy, approximately 14 oz)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium onion, sliced
06 - 2 garlic cloves, minced
→ Rice
07 - 1 cup long-grain white rice
08 - 2 cups chicken broth or water
→ Pantry & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - ½ teaspoon dried basil
12 - ¼ teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Garnish (optional)
14 - 2 tablespoons chopped fresh parsley
15 - Freshly grated Parmesan cheese
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the Italian sausages on all sides, about 6 to 8 minutes. Remove and set aside to cool, then slice into 1-inch pieces.
02 - Add remaining olive oil to the skillet. Sauté the sliced onion and minced garlic for 2 to 3 minutes until fragrant.
03 - Incorporate the sliced bell peppers and cook for 5 to 6 minutes until they begin to soften.
04 - Stir in the rice and cook for 1 minute to toast lightly. Pour in the chicken broth, then add oregano, basil, crushed red pepper flakes, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low and nestle the sliced sausages into the rice and vegetable mixture. Cover and simmer for 18 to 20 minutes until rice is tender and liquid absorbed.
06 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
07 - Sprinkle chopped parsley and grated Parmesan cheese over the dish if desired. Serve warm.
