Smoked Sausage and Rice One Pot Dinner (Print version)
A hearty one pot smoked sausage and rice dinner with browned sausage, tender vegetables, fluffy rice, and smoky pan flavor.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
14 oz (400 g) smoked sausage or kielbasa, sliced into 1/4-inch rounds
03 -
1 medium yellow onion, diced
04 -
1 red bell pepper, diced
05 -
1 yellow or green bell pepper, diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon dried thyme
09 -
1 1/2 cups (285 g) long grain white rice, uncooked
10 -
2 1/2 cups (600 ml) low-sodium chicken broth
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
1/4 teaspoon black pepper
13 -
1 cup (140 g) frozen peas
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat olive oil in a wide Dutch oven or deep skillet over medium-high heat. Add sliced smoked sausage and cook for 3-5 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
02 -
Add onion and bell peppers to the same pot. Cook for 4-5 minutes, stirring often, until the onion softens. Add garlic, smoked paprika, and thyme, then cook for 30 seconds.
03 -
Stir in the uncooked rice and coat it well in the seasoned oil and vegetables. Cook for 1 minute, stirring, so the grains start to toast lightly.
04 -
Pour in the chicken broth, then add salt, pepper, and the browned sausage. Stir once, bring to a simmer, cover, and reduce the heat to low. Cook for 18-20 minutes, until the liquid is mostly absorbed and the rice is tender.
05 -
Remove the pot from the heat. Scatter frozen peas over the rice, cover again, and let it rest for 10 minutes so the peas warm through and the rice finishes steaming.
06 -
Fluff the rice gently with a fork. Stir in parsley, taste for salt and pepper, and serve hot.
# Good to know:
01 -
Use long grain white rice for the most reliable texture.
02 -
For a spicier dinner, use andouille sausage or add 1/4 teaspoon cayenne.
03 -
Leftovers keep refrigerated for up to 4 days.