A comforting one-pan dinner made with smoky sausage, tender vegetables, fluffy rice, and melted cheddar cheese, perfect for busy weeknights.

1 tablespoon olive oil

12 oz smoked sausage, sliced into rounds

1 red bell pepper, diced

1 yellow bell pepper, diced

1 1/2 cups broccoli florets

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup long-grain white rice

2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 tablespoons chopped fresh parsley (optional)

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Heat the olive oil in a large skillet over medium heat.
Add the sliced smoked sausage and cook, stirring occasionally, until browned.
Add the diced bell peppers and broccoli florets and sauté until slightly tender.
Stir in garlic powder, onion powder, salt, and pepper.
Add the rice and chicken broth, stir well, and bring to a boil.
Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed.
Remove from heat, sprinkle cheddar cheese on top, cover, and let melt.
Garnish with chopped parsley if desired and serve hot.

Use gluten-free sausage and broth to keep the dish gluten-free.

Swap cheddar with Monterey Jack or pepper jack for variation.

Add a splash of cream for a richer texture.

Reheat with a little broth or water to prevent dryness.