Arroz con salchicha y champiñones a la sartén

Ingredientes

• 14 ounces smoked sausage (kielbasa or andouille, sliced into rounds)
• 1 small onion (finely chopped)
• 8 ounces mushrooms (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 cup long-grain white rice (rinsed)
• 2 cups chicken broth (low sodium or no sodium added)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparación

1. 1

   Brown the Sausage: Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat. Add the sliced sausage and cook for 3 to 4 minutes until browned. Remove the sausage to a plate and set aside.

2. 2

   Sauté Vegetables: In the same skillet, add the finely chopped onion and sliced mushrooms. Cook for 5 to 6 minutes, stirring often, until the mushrooms soften and release their moisture. Then stir in the minced garlic and cook for another 30 seconds.

3. 3

   Toast the Rice: Add 1 teaspoon paprika, ½ teaspoon dried thyme, and 1 cup rinsed long-grain white rice to the skillet. Cook for 1 minute, stirring constantly to lightly toast the rice and blend the flavors.

4. 4

   Add Liquids & Seasoning: Pour in 2 cups of chicken broth along with ½ teaspoon salt and ¼ teaspoon black pepper. Return the browned sausage to the skillet and stir once to combine all ingredients.

5. 5

   Simmer Covered: Bring the mixture to a boil, then cover the skillet, reduce heat to low, and cook for 15 minutes, or until the rice is tender and liquid is absorbed.

6. 6

   Finish & Serve: Remove the skillet from heat, fluff the rice with a fork, sprinkle with 2 tablespoons of chopped fresh parsley, and serve immediately.