Sausage & Rice Skillet

12 – 16 oz smoked sausage link

1 green bell pepper, rough chopped

1 small onion, rough chopped

1 clove garlic, minced

2 1/2 cups chicken stock

2 – 3.5 oz bags boil in bag white rice

Salt & pepper to taste

 

Slice sausage in 1/2 inch slices. In a large skillet, sauté sausage until light brown. Remove sausage from skillet leaving drippings in the pan. You can add a little olive oil if there isn’t much dripping in the pan. Add bell pepper and onion. Sauté for about for 3 minutes. Add garlic and sauté for another minute. Add chicken stock, rice and sausage. Bring to a boil then reduce heat to medium low. Allow to cook for 10 minutes or all the liquid is gone. Serve.