Ingredients
1lbchicken sausagesfully cooked
2tbspextra virgin olive oil
1red onionsmall, thinly sliced
2tspgarlicminced
1orange bell pepperlarge, or red bell pepper, ribs, and seeds removed, cut into 1/4-inch slices
1½cupsshort grain rice
3cupschicken broth
kosher salt and freshly ground pepper
2earsfresh cornsmall, husks and silks removed, cut into 1-in. rounds
cilantro leavesfor serving
Preparation
Preheat oven to 375 degrees F. Pierce sausage all over with the tip of a paring knife.
In a large skillet, heat 1 tablespoon olive oil over medium-high. Add sausage and cook, turning occasionally, until browned for about 3 to 5 minutes. Transfer to a plate.
Add the remaining tablespoon of oil to a skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally until onion is translucent for about 3 minutes.
Season with salt and pepper. Stir in rice, then stock; season again with salt and pepper.
Return sausage to pan and bring the liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid for about 25 minutes.
Let rest 10 minutes before serving. Top with cilantro leaves.
