For the Skillet:

1 lb kielbasa, sliced into ¼-inch rounds

1 tbsp coconut oil

1 large onion, thinly sliced

1 bell pepper, thinly sliced

2 cloves garlic, minced

½ tsp salt

¼ tsp black pepper

For Serving:

2 cups cooked jasmine rice, reheated

1 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped

Hot sauce (optional)

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Heat the coconut oil in a large skillet over medium heat.
Add the sliced kielbasa to the skillet and cook for about 5-7 minutes, turning occasionally, until browned and slightly crispy. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and bell pepper. Cook for 5-6 minutes, stirring occasionally, until softened.
Add minced garlic, salt, and pepper. Cook for another minute until fragrant.
Return kielbasa to the skillet and stir everything together. Cook for 2-3 more minutes to heat through.
Serve the mixture over the reheated jasmine rice.
Drizzle with fresh lemon juice and top with parsley. Optionally, drizzle with hot sauce for extra heat.

Make it Spicy: Add hot sauce or spicy sausage for an extra kick.

Substitutions: Feel free to swap jasmine rice with brown rice, quinoa, or cauliflower rice for different textures or dietary preferences.

Add More Veggies: Zucchini, spinach, or mushrooms are great additions to enhance flavor and nutrition.