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Smoked Sausage and Rice

Smoked Sausage and Rice: Your New Favorite One-Pot Wonder

Discover the comforting flavors of Smoked Sausage and Rice in this delicious one-pot dish ideal for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Extra Virgin Olive Oil Provides moisture and helps sauté the ingredients; any cooking oil can work too.
  • 5 cloves Garlic, minced Adds aromatic flavor; fresh is best, but garlic powder is a quick substitute.
  • 2 medium Onions, chopped Essential for depth of flavor; shallots can be used for a milder taste.
  • 1 Yellow Capsicum, chopped Brings sweetness and vibrant color; any bell pepper will suit this dish.
  • 1 Red Capsicum, chopped Enhances color and sweetness; green peppers can provide a different flavor profile.
For the Main Dish
  • 400 g Smoked Sausages, sliced Choose from chorizo, kielbasa, or andouille for flavor.
  • 3/4 tsp Salt Elevates overall flavor; feel free to adjust to taste or use low-sodium options.
  • 1/2 tsp Pepper Adds a hint of heat; crushed red pepper is a great spicy substitute.
  • 3/4 tsp Smoked Paprika Infuses the dish with smokiness; regular paprika can be a good alternative.
  • 1 1/2 cups Long Grain White Rice, uncooked Provides bulk and texture; basmati or jasmine can be substituted.
  • 2 1/2 cups Low Sodium Chicken Stock Adds richness to the rice; vegetable stock can be a great swap.
For the Fresh Finish
  • 2 cups Frozen Peas, thawed Introduce a pop of sweetness and color; other quick-cooking veggies can work too.
  • 2 tbsp Parsley, chopped For a touch of garnish and freshness; optional.

Equipment

  • large heavy pot

Method
 

Step-by-Step Instructions
  1. In a large heavy pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, add sliced smoked sausages and sauté for about 5-7 minutes until golden brown and crispy. Remove and set aside.
  2. In the same pot, add chopped onions and minced garlic, cooking for 2-3 minutes until fragrant and onions are translucent. Add chopped yellow and red capsicum, stirring for another 3-4 minutes.
  3. Stir in the uncooked long-grain white rice, ensuring it’s coated. Pour in 2.5 cups of low sodium chicken stock, sprinkle with smoked paprika, salt, and pepper. Add back sautéed sausages and bring to a boil.
  4. Once boiling, reduce heat to low and cover. Let simmer for about 20 minutes without lifting the lid.
  5. After 20 minutes, fold in thawed peas, re-cover, and let rest off heat for an additional 10 minutes.
  6. Use a fork to fluff the rice and mix everything well. Stir in chopped parsley if desired and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated gently.

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