Ingredients

1 small red onion, sliced

1 red or green bell pepper, chopped

2-3 garlic cloves, sliced

1 tomato, chopped

green onion, chopped parsley, chopped

1 cup long grain white rice

2 cups chicken stock

1/2 cup white wine

1 lb Italian sausages (casings removed)

1 heaping tsp paprika

salt and pepper to taste

1-2 tbsp EVOO

Instructions

Heat a large skillet to med-hi and add EVOO.

Add sliced onions, saute for 4 minutes.

Add bell pepper and saute for another 2 minutes.

Lastly, add in garlic and saute for another minute. Push all veggies to the sides of the skillet, making a well in the middle for the sausage.

Tear the sausage into bite-sized pieces and add to skillet. Cook until no longer pink.

Add salt, pepper and paprika. Add rice and saute for about 30 seconds.

Pour in wine and cook until it's reduced down and alcohol has cooked out (a couple of minutes).

Add chicken stock, stir, and bring to a boil. Reduce heat and cover for about 15 minutes...stirring occasionally.

Once rice is done, add tomatoes, green onion and parsley. Stir to combine and serve!

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