Smoked Sausage and Rice Dinner

This smoked sausage and rice brings dinner to the table in one pot and very little time. The smoked sausage infuses everything with a rich savory flavor so you skip hours of simmering but get the satisfaction of a comfort food classic. When a hectic weeknight calls for an easy meal the pot always gets scraped clean at my place.

The day I tried this with leftover kransky I realized how simple dinners could be. Here is a dish so hands-off my kids fight over the last scoop every time.

Ingredients

• Extra virgin olive oil: brings depth and silkiness – grab a fresh bottle if yours has gone stale
• Garlic cloves: for a bold aroma and savory foundation – freshly minced always outshines pre-chopped
• Onions: chopped to mellow and sweeten the base – yellow or brown work best for their natural sugars
• Yellow and red capsicum: chunked for color and a gentle bite – choose firm peppers with glossy skin
• Kransky or smoked sausages: sliced for a smoky rich backbone – explore chorizo or kielbasa for a twist
• Salt and pepper: to balance all the flavors – select high quality salt for a clean taste
• Smoked paprika: for a touch of warmth – Spanish smoked varieties are my go-to for authenticity
• Long grain white rice: ensures fluffy separation – always check for plump even grains
• Chicken stock or broth: brings the whole pot together – use low sodium to control saltiness
• Frozen peas: tossed in last for a sweet pop – buy a brand with bright green peas without ice crystals
• Parsley: to finish – use flat leaf for a fresh peppery bite

Instructions

Cook the Sausage:

Slice sausages into even rounds. Heat two tablespoons oil in a large heavy pot over medium high. Add sausage pieces and sauté until they are deeply golden on both sides with crisp edges. Use a slotted spoon to transfer them out. This step lets those flavorful oils infuse your base.

Sauté the Aromatics:

Pour remaining oil into the same pot. Add chopped garlic and onions. Sweat on medium heat for two minutes until onions grow transparent but not browned. Stir regularly to lift any sausage bits stuck to the pot. Add both peppers and sauté for another two minutes. This helps the vegetables soften while soaking up all the sausage flavor.

Build the Rice Base:

Add uncooked long grain rice. Pour in chicken stock along with salt pepper and smoked paprika. Stir thoroughly so rice is evenly distributed in the flavorful liquid. Return cooked sausage to the mix and bring to a lively boil. Once boiling drop to a gentle simmer and cover your pot tightly with a lid.

Cook and Steam:

Allow to cook covered for twenty minutes without lifting the lid. This lets the rice absorb all the stock. After twenty minutes pull pot off the heat quickly add thawed peas then slam the lid back on. Let everything rest untouched for ten more minutes. The trapped steam finishes the rice and gently cooks the peas.

Fluff and Serve:

Sprinkle in chopped parsley. Use a fork to gently fluff the rice separating the grains and mixing in peas and sausage evenly. Serve up straight from the pot piping hot.

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My favorite bite always includes a crunchy sausage piece nestled next to a carrot-bright fleck of pepper. Every time I make this my youngest insists on being the pea taste tester before we fluff and serve.

Storage Tips

Cool any leftovers completely before storing. Transfer to airtight containers and refrigerate for up to four days. This rice reheats well in the microwave just add a splash of water and cover to steam it soft again. You can also freeze portions for up to three months the flavors mellow even more after storing.

Ingredient Substitutions

Feel free to try chorizo kielbasa or any fully cooked smoked sausage — each will lend a slightly different flavor note. If you only have raw sausages chop them into small pieces so they cook through easily and still offer a hearty bite. For the rice you can swap in basmati or medium grain but avoid sticky short grain if you want distinct grains. Vegetable broth works great too.

Serving Suggestions

A wedge of lemon brightens each plate and a scoop of slaw or chopped cucumber salad adds a crunchy contrast. Crusty bread soaks up the last spoonfuls. Sometimes I set out hot sauce or a quick yogurt dip which my friends love for an extra zing.

Cultural and Historical Notes

This dish is inspired by jambalaya but skips the Cajun spices and laborious steps. Smoked sausage with rice shows up across many cuisines from Spanish paella to Polish kielbasa pilafs. It is a great example of how simple ingredients travel and adapt worldwide always bringing families together around the table.

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I recommend making a little extra since the leftovers keep getting better and there are always calls for second helpings at my house.

Frequently Asked Questions

→ Can I use different types of sausages?

Absolutely! Any smoked sausage such as kransky or chorizo works well. Even raw sausages can be used; just cut them into chunks as they will firm up while cooking.

→ What kind of rice should I use?

Long grain white rice is recommended for a fluffy texture, but basmati, medium, or short grain rice can also be used. Adjust water accordingly if using jasmine rice.

→ Do I need to rinse the rice?

Rinsing is optional. If you do rinse, reduce the amount of stock slightly to compensate for water clinging to the rice.

→ Can I add other vegetables?

Yes, feel free to include any vegetables that hold up during a 20-minute simmer, such as carrots or green beans.

→ How do I ensure the peas stay green and sweet?

Add peas after cooking and let them steam with residual heat. This keeps them tender and vibrant.

→ Is it necessary to fluff the rice before serving?

Fluffing with a fork helps separate the grains and evenly distribute ingredients for the finished dish.