Smoked Sausage and Rice One-Pot Dinner Recipe
Introduction
This smoked sausage and rice dish is a flavorful, easy one-pot dinner perfect for busy weeknights. It combines smoky sausage, vibrant vegetables, and tender rice cooked together for a comforting meal.
Ingredients
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 medium onions, chopped (or 1 large)
- 1 yellow capsicum, cut into 1.5cm (1″) squares
- 1 red capsicum, cut into 1.5cm (1″) squares
- 400 g (14 oz) kransky or other smoked sausages, sliced 0.5cm thick (1/4″)
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (substitute with regular paprika if needed)
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups low sodium chicken stock or broth (or vegetable stock)
- 2 cups frozen peas, thawed
- 2 tbsp chopped parsley (optional)
Instructions
- Step 1: Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add the sliced sausages and cook until golden brown. Remove the sausages with a slotted spoon and set aside.
- Step 2: Add the remaining 1 tablespoon of olive oil to the pot. Stir in the minced garlic and chopped onions, cooking for 2 minutes. Then add the yellow and red capsicum and cook for another 2 minutes until the onions are translucent.
- Step 3: Add the uncooked rice, chicken stock, smoked paprika, salt, pepper, and the cooked sausages back into the pot. Stir to combine, bring the mixture to a boil, then reduce the heat to low so it simmers gently.
- Step 4: Cover the pot with a lid and cook undisturbed for 20 minutes, allowing the rice to absorb the liquid and become tender.
- Step 5: Remove the pot from the heat. Quickly lift the lid, add the thawed peas, and immediately cover again. Let the dish rest for 10 minutes; the residual heat will warm the peas through.
- Step 6: Stir in the chopped parsley if using. Use a fork to fluff the rice gently and serve the dish immediately for the best texture and flavor.
Tips & Variations
- Use smoked paprika for a deeper smoky flavor, but regular paprika works well as a substitute.
- Try different types of smoked sausages like andouille or kielbasa for variety.
- For a vegetarian version, replace sausage and chicken stock with plant-based sausage and vegetable stock.
- Add other vegetables such as diced tomatoes or mushrooms for added texture.
- Rinse the rice before cooking if you prefer a less starchy, fluffier texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice will require a longer cooking time and more liquid. Adjust cooking time accordingly and check the rice for tenderness before serving.
Can I prepare this recipe in advance?
This dish can be made ahead and refrigerated. Reheat thoroughly before serving and add fresh parsley for a touch of brightness.
Print
Smoked Sausage and Rice One-Pot Dinner Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Smoked Sausage and Rice dish is a flavorful, easy one-pot dinner that combines smoky sausages with aromatic spices, colorful capsicums, and tender long-grain rice. With minimal prep and straightforward stovetop cooking, it’s perfect for a comforting weeknight meal that’s both hearty and delicious.
Ingredients
Scale
Proteins & Vegetables
- 400 g (14 oz) (~3) kransky or other smoked sausages, sliced 0.5cm thick (1/4″)
- 5 garlic cloves, finely minced
- 2 medium onions (or 1 large), chopped
- 1 yellow capsicum, cut into 1.5cm (1″) squares
- 1 red capsicum, cut into 1.5cm (1″) squares
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Pantry & Spices
- 3 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (or substitute with normal paprika)
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups low sodium chicken stock or broth (or vegetable stock)
Instructions
- Cook sausage: Heat 2 tablespoons of extra virgin olive oil in a large heavy-based pot over medium-high heat. Add the sliced smoked sausages and cook until they turn golden brown on the edges. Remove the sausages with a slotted spoon and set aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of oil to the pot. Add the finely minced garlic and chopped onions, cooking for about 2 minutes until fragrant. Then add the yellow and red capsicum pieces and continue cooking for another 2 minutes, or until the onion becomes translucent.
- Add rice and liquid: Stir in the uncooked rice followed by the chicken stock, smoked paprika, salt, and pepper. Return the browned sausages to the pot. Stir everything together, bring the mixture to a boil, then reduce the heat to a low simmer.
- Cover and cook: Cover the pot with a lid and cook gently on low heat for 20 minutes, allowing the rice to absorb the liquid and cook through.
- Add peas and rest: Remove the pot from heat. Quickly lift the lid, add the thawed peas on top, then immediately replace the lid. Let the dish rest for 10 minutes. The residual heat will cook the peas perfectly.
- Fluff and serve: Stir in the chopped parsley if using. Use a fork to fluff the rice and mix all the ingredients evenly. Serve the dish immediately warm.
Notes
- Long grain white rice works best for a fluffy texture, but you can substitute with jasmine or basmati rice if preferred.
- For a vegetarian version, replace smoked sausages with plant-based sausage or hearty mushrooms and use vegetable stock.
- Using low sodium stock helps control the saltiness, taste before serving and adjust seasoning if needed.
- Make sure to quick cover the pot after adding peas to trap steam for proper cooking during resting time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Smoked sausage, rice dish, one pot dinner, easy recipe, quick meal, stovetop cooking, smoked paprika, comfort food
