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