Dîner rapide de riz à la poêle : facile et plein de saveurs pour les soirs de semaine

Ingrédients

• 1.5 cups long-grain white rice (cooks evenly and soaks up flavors beautifully)
• 3 cups chicken broth (adds depth and richness)
• 2 tablespoons olive oil (helps develop a golden texture)
• 4 pieces chicken thighs (juicy and tender)
• 2 links sausage (swap for a smoky twist if desired)
• 1 medium onion (adds sweetness and flavor)
• 1 medium bell pepper (contributes freshness and sweetness)
• 0.5 cups frozen peas (adds sweetness and color)
• 2 cloves garlic (minced for aroma)
• 1 teaspoon paprika (offers a smoky undertone)
• to taste salt (essential for flavor balance)
• to taste pepper (essential for flavor balance)

Préparation

1. 1

   --- Preparation ---

2. 2

   Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.

3. 3

   Season thighs with salt and pepper, then sear skin-side down for 4 minutes until golden brown.

4. 4

   Add sliced sausage links, cook 3 minutes, stirring occasionally until edges are crisp and browned.

5. 5

   Stir in diced onion and minced garlic; cook for 2 minutes until soft and fragrant.

6. 6

   Add 1½ cups long-grain white rice and 1 teaspoon paprika; stir for 1 minute until rice edges look opaque.

7. 7

   Pour in 3 cups chicken broth, bring to a boil, then reduce heat to low.

8. 8

   Cover and cook for 18 minutes undisturbed, until rice absorbs all liquid and is tender.

9. 9

   Stir in ½ cup frozen peas, cover for 2 more minutes until heated through.