If you are craving a comforting, flavorful meal that comes together with ease, the Smoked Sausage and Rice Recipe is exactly what you need. It perfectly balances the smoky richness of sausage with the hearty goodness of fluffy rice, enhanced by vegetables and a blend of aromatic spices. This dish is a satisfying crowd-pleaser, offering bold taste and a wonderful texture in every bite. Whether you’re cooking for family or friends, this recipe will quickly become a go-to favorite that fills your kitchen with irresistible aroma and warmth.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze because each component plays a crucial role in building layers of flavor and texture. From the smokiness of the sausage to the vibrant crunch of bell pepper, these simple ingredients come together beautifully.
- 1 lb smoked sausage (sliced into 1/4-inch rounds): The star ingredient that delivers bold, smoky flavor and a satisfying meaty texture.
- 1 tablespoon olive oil (or vegetable oil): Helps brown the sausage and veggies, adding depth to the dish.
- 1 medium onion (chopped): Adds natural sweetness and aromatic base flavor to the meal.
- 1 bell pepper (chopped, any color): Brings vibrant color and a subtle sweetness that balances the smokiness.
- 2 cloves garlic (minced): Infuses the dish with fragrant, savory notes.
- 1 1/2 cups long-grain white rice (uncooked): Provides the fluffy, tender foundation that soaks up the delicious juices.
- 3 cups chicken broth (or water): Adds moisture and layers of flavor to cook the rice perfectly.
- 1 can (14.5 oz) diced tomatoes (drained): Introduces a touch of acidity and freshness to brighten the dish.
- 1 teaspoon paprika: Enhances smokiness and adds a slight warmth to the flavor profile.
- 1 teaspoon dried oregano: Offers fragrant, earthy undertones to complement the meat and rice.
- 1/2 teaspoon garlic powder: Boosts the garlicky punch for a deeper savory experience.
- Salt and pepper to taste: Essential seasonings to balance all the flavors harmoniously.
- 1/2 cup frozen peas (optional): Provides bursts of sweetness and a pop of green color for visual appeal.
- Fresh parsley (chopped, for garnish): Adds a fresh, herbaceous finish that brightens each bite.
How to Make Smoked Sausage and Rice Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned and slightly crispy around the edges, about 5–7 minutes. This step develops rich flavor and creates a savory base for the whole dish.
Step 2: Sauté the Vegetables
Remove the sausage from the skillet and set aside. In the same pan, add the chopped onion and bell pepper. Sauté for 3–4 minutes until the vegetables soften and become fragrant. Stir in minced garlic and cook for another minute. This creates a sweet and aromatic foundation that complements the sausage.
Step 3: Cook the Rice with Broth and Spices
Return the smoked sausage to the skillet. Add the uncooked rice, diced tomatoes, paprika, oregano, garlic powder, salt, and pepper. Stir everything to mix the flavors well and coat the rice in the spices. Pour in the chicken broth, then bring the mixture to a boil.
Step 4: Simmer Until Rice is Tender
Once boiling, reduce the heat to low and cover the skillet. Let it simmer gently for about 20 minutes, or until the rice has absorbed all the liquid and is tender. During the last 5 minutes of cooking, sprinkle the frozen peas on top and cover again to let them steam through.
Step 5: Fluff and Garnish
After cooking, remove the skillet from the heat. Use a fork to fluff the rice gently, mixing the peas throughout. Garnish with freshly chopped parsley for a burst of color and freshness. Your Smoked Sausage and Rice Recipe is now ready to serve and enjoy!
How to Serve Smoked Sausage and Rice Recipe
Garnishes
Topping your dish with fresh parsley is a great way to add a pop of color and a fresh herbal note that lifts the hearty flavors. You can also sprinkle some shredded cheese or a squeeze of lemon juice for a twist that brightens the palate.
Side Dishes
This smoked sausage and rice meal pairs wonderfully with crisp green salads, roasted vegetables, or a side of steamed greens like broccoli or green beans. These sides add texture contrast and increase the vegetable intake of your meal.
Creative Ways to Present
For a fun twist, serve this dish in individual bell pepper halves or hollowed-out tomatoes for an impressive and colorful presentation. You can also use it as a filling for stuffed cabbage leaves or wraps for an on-the-go version.
Make Ahead and Storage
Storing Leftovers
Place any leftover smoked sausage and rice in an airtight container and refrigerate it for up to 3 days. This makes it easy to enjoy a delicious, no-fuss lunch or dinner the next day without any loss in flavor.
Freezing
If you want to keep the dish longer, freezing is a great option. Let it cool completely, then transfer to a freezer-safe container or heavy-duty zip-top bag. It will keep well for up to 3 months and thaw easily in the fridge overnight.
Reheating
Reheat leftovers gently on the stove or in the microwave, adding a splash of broth or water to prevent dryness. Stir occasionally while warming to ensure the rice heats evenly and remains fluffy.
FAQs
Can I use a different type of sausage?
Absolutely! While smoked sausage is traditional and adds wonderful flavor, you can substitute with Andouille, kielbasa, or even a spicy chorizo if you like a little heat. Just adjust the seasoning accordingly to balance the dish.
Is it possible to make this recipe vegetarian?
Yes! Simply replace the smoked sausage with a plant-based sausage or hearty mushrooms and use vegetable broth instead of chicken broth. The spices and vegetables will still give you a tasty and satisfying meal.
Can I use brown rice instead of white rice?
You can, but brown rice will require a longer cooking time and more liquid. Plan for about 40-45 minutes of simmering and add extra broth gradually to ensure the rice cooks evenly without drying out.
How spicy is this dish?
This recipe is generally mild, focusing on smoky and savory flavors. If you prefer more heat, consider adding crushed red pepper flakes or cayenne pepper to give it a nice kick without overpowering the other ingredients.
What if I don’t have chicken broth?
No worries! Water works just fine in a pinch and the other ingredients will still provide great flavor. For an extra boost, you might add a bouillon cube or a splash of soy sauce to enhance the umami.
Final Thoughts
I truly hope you give this Smoked Sausage and Rice Recipe a try because it brings together comfort food vibes with quick and easy cooking—a combination that always feels like a win. It’s perfect for a cozy night in or impressing guests with minimal fuss. Once you make it, this hearty, flavorful dish will become one of your favorites to cook and share time and again.
Print
Smoked Sausage and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Smoked Sausage and Rice recipe is a hearty, flavorful one-pot meal perfect for a quick and satisfying dinner. Featuring smoky sausage, aromatic vegetables, and tender rice cooked together with savory spices and chicken broth, it delivers a comforting dish packed with balanced flavors and textures. With optional peas and fresh parsley garnish, it’s customizable and crowd-pleasing.
Ingredients
Sausage and Vegetables
- 1 lb smoked sausage, sliced into 1/4-inch rounds
- 1 tablespoon olive oil (or vegetable oil)
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
Main Ingredients
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken broth (or water)
- 1 can (14.5 oz) diced tomatoes, drained
Spices and Extras
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes, stirring occasionally to ensure even cooking and develop a nice sear on the sausage rounds.
- Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet with the sausage. Cook for 3-4 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Rice and Seasonings: Stir in the uncooked rice, paprika, dried oregano, garlic powder, salt, and pepper. Mix thoroughly to coat the rice and spices with the oil and sausage drippings, enhancing the flavor.
- Combine Broth and Tomatoes: Pour in the chicken broth and add the drained diced tomatoes to the skillet. Stir everything together, bring the mixture to a boil, then reduce heat to low. Cover the skillet with a tight-fitting lid.
- Simmer and Cook Rice: Let the mixture simmer gently for approximately 20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Avoid lifting the lid too often to retain steam and ensure even cooking.
- Add Peas (Optional): About 5 minutes before the end of cooking, stir in the frozen peas to heat through and add a pop of color and sweetness to the dish. Cover again and finish cooking.
- Garnish and Serve: Once the rice is tender and the liquid is absorbed, remove from heat. Fluff the rice with a fork and garnish with freshly chopped parsley before serving warm.
Notes
- For a spicier version, add a pinch of cayenne pepper or use smoked sausage with some heat.
- You can substitute brown rice for white rice, but cooking time will increase and liquid ratio may need adjusting.
- Use vegetable broth instead of chicken broth to make this dish pescatarian-friendly.
- Leftovers keep well refrigerated for up to 3 days and reheat easily on the stovetop or microwave.
- Adding the peas at the end preserves their texture and bright green color.
