Chicken Sausage and Peppers

This dish is elegant yet simple. Fully cooked chicken or smoked sausage is a great time saver in the kitchen. Twenty minutes start to finish (not counting picture taking time). I like to cook my rice with vegetable or chicken bouillon for added flavor or substitute broth for water. No oil or butter is needed if you use the broth or bouillon. Toss in a handful of spinach when the rice starts to boil for extra texture and vitamins!
1 pound cooked chicken or smoked sausage links
2 large bell peppers cut into thin slices, red and/or green
1 large onion, sliced
2 Tablespoons olive oil
Salt and pepper to taste
1 cup white rice
2 cups water
1 vegetable bouillon cube
In a large skillet, add oil, sausage, peppers and onions. Cover and cook over medium heat until peppers are crisp tender and meat in heated through. Salt and pepper to taste.
While pepper mix is cooking, place water, bouillon, and rice into a 2-quart saucepan. Cover and bring to a boil, stir to distribute bouillon then reduce heat and simmer for 15 minutes.
Place sausage and peppers over bed of rice. Enjoy!


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