# Components:
→ 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 for lighter flavor)
→ Pantry & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 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
# Preparation Steps:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausages and brown evenly on all sides for 6 to 8 minutes. Remove from skillet and set aside to cool before slicing into 1-inch pieces.
02 - Using the same skillet, add remaining olive oil. Sauté sliced onion and minced garlic for 2 to 3 minutes until fragrant.
03 - Add the sliced red, yellow, and green bell peppers to the skillet. Cook for 5 to 6 minutes until slightly softened.
04 - Stir in the long-grain rice and cook for 1 minute to lightly toast. Pour in chicken broth, then add dried oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low. Nestle the sliced sausages into the rice and vegetable mixture. Cover and simmer for 18 to 20 minutes, or until rice is tender and liquid absorbed.
06 - Remove skillet from heat and let stand covered for 5 minutes. Fluff rice gently with a fork.
07 - Top the dish with chopped fresh parsley and freshly grated Parmesan cheese if desired. Serve immediately.
