Iron Skillet Spanish Rice
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INGREDIENTS 2 to 3 tablespoons olive oil 1 medium onion, chopped 1/2 large green bell pepper, cut into 1/2-inch pieces 1/2 large sweet red pepper, cut into 1/2-inch pieces 8-ounces Polish sausage, diced into bite-size pieces 2 to 3 garlic cloves, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon red pepper flakes 1 teaspoon paprika, optional Salt and black pepper, to taste 1 cup white rice 1 cup chopped tomatoes, fresh or canned 1 (14-ounce) can chicken broth In a large oven-proof skillet with a lid, heat the olive oil over medium heat. Add the onion, peppers, sausage, garlic, basil, oregano, red pepper flakes, and paprika. Season the mixture with salt and pepper. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the rice, tomatoes, and chicken broth to the skillet, raise the heat to high and bring the mixture to a boil. Stir, cover the skillet and place in a 350 degree oven for 25 minutes. Remove the skillet from the oven, remove the lid and stir in the rice. Let stand, uncovered, for 5 minutes before serving. Makes 4 servings