Chicken and Sausage with Rice Recipe

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If you are looking for a great food prep recipe or an easy weeknight dinner, then look no further. This chicken and sausage with rice recipe is packed with protein and veggies and will satisfy everyone in the house.

This recipe is literally my favorite food prep for lunches and I keep coming back to it week after week. I never get tired of it.

It’s packed with veggies and colorful to the eyes and not to mention, full of flavor!

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Chicken and Sausage with Rice Recipe

Here is what you need for this recipe:

• Chicken
• Sausage – I like turkey kielbasa
• Colorful Bell Peppers
• Spinach
• Rice
• Chicken Broth
• Rotel ( I used a store brand of this )
• Salt
• Pepper
• Cayenne Pepper
• Olive Oil

You will also need a large flat-bottomed pan with a lid. I personally love my Lodge Dutch Oven Skillet. It’s so easy to clean, and with the even heat, nothing beats it.

Step 1 – chop up your chicken and sausage and saute in a tablespoon of olive oil. Add a tsp. of salt and 1/2 tsp of pepper to your chicken before adding to the pan.

Step 2 – While your protein is cooking, chop your veggies. When the chicken and sausage have a nice color, add the bell peppers and a tsp. of salt and 1/2 tsp. of pepper as well as 1 1/2 tsp. of cayenne pepper.

If you don’t like a lot of heat, you can cut back on the cayenne. If you like more heat, then add more. That’s the great thing about this recipe, you can adjust things to your taste. I feel like the cayenne adds a ton of flavor to this recipe but if you don’t like it leave it out.

Step 3 – Sauté the veggies for a few minutes, then add one cup of rice and two cups of chicken broth. Stir and bring to a boil. Once it’s boiling, cover and turn down to a simmer. Let it cook for 20 minutes or until the rice is cooked. Nobody likes crunchy rice;)

Step 4 – Once the rice is done, add the spinach and Rotel, stir until the spinach is wilted. Take it off the heat and serve!

Additional notes:

If you want you can add some additional toppings such as cheese, avacado, or sour cream. They would all be really good.

I am intolerant to onions, but if you like them you can absolutely add them when you put the bell peppers in. They would add great flavor ( I wish I could eat them!).

I hope you enjoy this recipe as much as I do.

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