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

Scale

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)

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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.