One-Pot Cajun Sausage Skillet

Ingredients

Core, deseed, and dice bell peppers into 0.5-inch pieces. Halve, peel, and dice onion into 0.5-inch pieces. Dice tomatoes into 0.5-inch pieces.
Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add sausage and cook, breaking meat up into small pieces until browned (3-4 minutes).
Using a slotted spoon, transfer sausage to paper towel-lined plate, keeping as much oil in pan as possible.
Add another drizzle of oil to the same pan over medium-high heat. Add bell pepper and diced onion, then cook, stirring lightly, until lightly browned (2-3 minutes). Season with salt and pepper.
Add rice, diced tomato, tomato paste, Cajun spice blend, 0.5 teaspoon salt, and a pinch of pepper to the pan with cooked vegetables. Cook, stirring frequently, for 30 seconds.
Add chicken stock to pan and bring to a boil. Cook, stirring occasionally, until liquid is reduced by half (3-4 minutes).
Return sausage to pan, then cover and reduce heat to low. Cook until rice is tender (15-18 minutes).
While rice cooks, pick parsley leaves from stems and finely chop.
In a small bowl, combine half the parsley with sour cream, salt, and pepper. Stir in water, 1 teaspoon at a time, until mixture reaches a consistency that can be drizzled.
Stir remaining chopped parsley into the rice skillet. Season with salt and pepper to taste. Serve and top with cheese and parsley crema.

18 oz of sausage with casings can be substituted for the ground sausage, provided casings are removed and filling is broken up.
Low-sodium chicken broth can be substituted for chicken stock.

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