Description
This one-pot smoked sausage and rice dish combines tender sausage, vibrant vegetables, and seasoned rice for a hearty meal that’s perfect for busy weeknights. Easy to prepare and full of flavor, it’s a comforting option that the whole family will enjoy.
Ingredients
Scale
- 1 pound smoked sausage (such as kielbasa or andouille), sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all your ingredients for a smoother cooking process.
- Slice the smoked sausage into bite-sized pieces.
- Dice the onion and bell pepper, and mince the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook for about 5-7 minutes until browned and slightly crispy. Remove and set aside.
- In the same pot, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for an additional minute, stirring constantly.
- Return the browned sausage to the pot and stir to combine.
- Add the rice, stirring well to coat it with the oil and flavors.
- Pour in the chicken broth and diced tomatoes (with juices). Stir to combine.
- Season with paprika, oregano, black pepper, and salt. Stir to distribute the spices evenly.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and cover the pot.
- Let it simmer for 20-25 minutes, avoiding lifting the lid.
- Check the rice for doneness after 20 minutes. If needed, cover and cook for an additional 5 minutes.
- If using frozen peas, stir them in now and let the residual heat warm them up.
- Taste and adjust seasoning if necessary. Let the pot sit, covered, for 5 minutes.
- Fluff the rice with a fork before serving. Garnish with freshly chopped parsley.
- Serve in bowls and enjoy with a side salad or crusty bread.
Notes
- Feel free to add red pepper flakes for a bit of heat.
- Adjust the salt to your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes