One Pan Sausage Pepper Rice | Sausage & Rice Recipe | Quick Easy & Delicious

Подписаться 7 тыс.

Просмотров 58 тыс.

50% 1

One pan sausage pepper rice is a quick yet delicious dinner recipe! This is loaded with amazing smokey flavors and its so easy to make! Its perfect for a busy weeknight or a weekend when you want something delicious and quick!
Recipes:
Follow and like:
Instagram: / giftyskitchendelights
Facebook: / giftyskitchendelights
Views by Ikson: / views

Опубликовано:

29 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 30

@proxyhasnosleep 2 года назад

I have a question, why did you remove the grease from the sausages and then put olive oil? Wouldn't leaving the grease do the same thing and give more flavor?

@boss1241 2 года назад

Right lol

@MrsSweetyG 2 года назад

I thought the same thing.

@pocketrealitty 2 года назад

Different flavor profile cooking the vegetables in olive oil as opposed to pork sausage oil.

@sugarpoppop3958 2 года назад

I was DEVASTATED 😳😥

@Charlesbabbage2209 Год назад

This chick had a round trip ticket to flavortown and she threw it in the trash. The garlic probably got bitter from going into the pan too early. Also, she doesn’t wash her rice. This dish would be so much fluffier without all the extra starch. Uncle Rodger would be so disappointed.

@Glenn007 3 месяца назад

Ur recipe won't open on Facebook. Can u please forward it to me. Thanks in advance.

@superwow4084 9 месяцев назад

Where did I go wrong? My rice burned really badly at the bottom when I let it sit with the lid on. Does that mean I have to put more water in between?

@howdareyouexist Год назад

music is too damn loud

@AndreaLB 4 месяца назад

Thank you for talking us through your recipe!!!!! I just HATE the video that you have to read. Who has time for that. So THANK YOU!!

@starlightzz1480 2 года назад

I'm def making this tonight thank you!

@jackiemaro4156 4 месяца назад

Too oily for me

@IrfanPohan-w1y 10 месяцев назад

That's very interesting cooking method that I want to try at home someday. But I have a question for you, What kind of sausage are you usually using? Do you use Frankfurt, or do you use cabanossi?