Spicy Italian Sausage Vegetable Skillet with Garlic Tomato Jasmine Rice

Stovetop Method for Garlic Tomato Jasmine Rice:

Step 1: Rinse 1 1/2 cups of Jasmine rice in cold water until the water runs clear. Drain well.

Step 2: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.

Step 3: Stir in the rinsed Jasmine rice and sauté for another minute until lightly toasted and coated with the garlic-infused oil.

Step 4: Add a can of Italian-style diced tomatoes (including the liquid), 1/2 teaspoon of dried basil, 1/2 teaspoon of dried oregano, salt to taste, and 2 1/4 cups of water. Stir well to combine.

Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

Instant Pot Method for Garlic Tomato Jasmine Rice:

Step 6: Rinse 1 1/2 cups of Jasmine rice in cold water until the water runs clear. Drain well.

Step 7: Select the "Sauté" function on the Instant Pot and add 1 tablespoon of olive oil. Once hot, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.

Step 8: Add the rinsed Jasmine rice to the Instant Pot along with a can of Italian-style diced tomatoes (including the liquid), 1/2 teaspoon of dried basil, 1/2 teaspoon of dried oregano, salt to taste, and 1 3/4 cups of water. Stir well to combine.

Step 9: Close the Instant Pot lid and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set the cooking time to 4 minutes on high pressure.

Step 10: Once the cooking time is complete, allow for a natural pressure release for 10 minutes. After that, carefully perform a quick pressure release by turning the valve to "Venting."

Step 11: Open the Instant Pot lid and fluff the rice with a fork.

For both methods: While the rice is cooking, prepare the spicy Italian sausage and vegetable skillet following the instructions below:

Step 12: Heat a large skillet over medium-high heat and add a drizzle of olive oil.

Step 13: Add 2 pounds of sliced hot Italian sausage to the skillet and cook until browned and fully cooked. Remove the cooked sausage from the skillet and set it aside.

Step 14: In the same skillet, add a bit more olive oil if needed, and then add 1/2 sliced red onion, 1/2 sliced bell pepper, 2 diced jalapeno peppers, 1/2 pound of frozen broccoli florets, 2 chopped celery stalks, and the remaining minced garlic. Cook for about 5 minutes, or until the vegetables are slightly softened and the garlic is fragrant.

Step 15: Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of crushed red pepper flakes (optional), salt, and pepper to taste. Stir well to combine and cook for an additional minute.

Step 16: Add the cooked hot Italian sausage back to the skillet and stir everything together, allowing the flavors to meld for a few minutes.

Step 17: Taste and adjust the seasonings as needed.

Step 18: Garnish the skillet with fresh basil leaves.

Step 19: Serve the spicy meat and vegetables over rice.