Southwestern Turkey Sausage Rice Bowl
Hearty and filling, this one-pot turkey sausage and rice bowl is filled with warm and zesty southwestern flavors. Serve with sliced avocados and a squeeze of lime juice. It's an easy weeknight meal.
Servings: 6
Calories: 300kcal
Equipment
- 1 Saute pan
- 1 Measuring cups
Ingredients
- 2 tsp Extra Virgin Olive Oil
- ½ medium sweet onion chopped
- 2 garlic clove chopped
- 1 cup brown rice
- 1 tsp smoked paprika
- 1 tsp chili powder
- ¼ tsp kosher salt
- 2 cups chicken broth, low-sodium or reduced-sodium
- 1 14.5 oz can fire-roasted diced tomatoes do not drain
- 1 cup yellow corn canned, frozen, or fresh
- 1 cup black beans, reduced sodium drained and rinsed
- 1 ½ cups diced bell peppers red, yellow, and green
- 1 13 oz package turkey kielbasa, sliced into 1-inch rounds or other smoked sausage
- 2 tbsp chopped parsley or cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large saute pan or Dutch oven over medium heat. Add the onions and saute for 3-4 minutes, until just tender. Stir in the garlic and cook for 1 minute.
- Add the dry rice to the onions and garlic and toss to coat with the oil. Stir in the paprika, chili powder, and salt and cook it, stirring for 1 minute. You should start to smell the spices.
- Add the broth, tomatoes, corn, beans, peppers, and kielbasa. Stir to combine with the rice. Allow the mixture to come to a slow boil. Turn the heat down to a simmer and cover it for about 20 minutes, stirring occasionally.
- The dish is done when all the liquid is absorbed, and the rice is tender.
- Serve with chopped parsley or cilantro, sliced avocado, and lime wedges.
Nutrition
Serving: 1.5cups | Calories: 300kcal | Carbohydrates: 42g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 880mg | Potassium: 520mg | Fiber: 6g | Sugar: 6g | Vitamin C: 44mg | Calcium: 30mg | Iron: 3.1mg