One Pot Smoked Sausage Rice

One pot smoked sausage and rice is my go-to answer when I need a comforting dinner with minimal cleanup and big flavor. The smoky sausage, soft peppers, and richly seasoned rice come together in just forty minutes making it a favorite for busy weeknights. This recipe is all about hearty family meals that feel special without extra work.

The first time I made this, it was especially cold outside and I wanted something that would warm us up quickly. My family barely let the dish cool before digging in and now it has become a regular in our home.

Ingredients

• Smoked sausage: Choose a flavorful sausage like kielbasa and look for options with minimal fillers for the best bite
• Onion: Adds sweet depth as it cooks To pick a good onion look for one that is firm and dry with no soft spots
• Red bell pepper: Gives color and a subtle sweetness Go for a pepper that is bright shiny and feels heavy for its size
• Olive oil: Helps everything brown and brings out flavor Look for extra-virgin for the richest taste
• Paprika: Smoked paprika makes a noticeable boost if you have it Adds gentle smoky complexity
• Oregano: Provides an herby note that ties the dish together Dried oregano works well but rub it between your fingers to release more aroma
• Garlic powder: Brings a savory hit without prep Fresh garlic can also be used if you prefer
• Salt: Essential for seasoning the whole dish Use kosher salt for best control over flavor
• Black pepper: Gives mild heat and balance Freshly ground has the best aroma
• Chicken broth: Cooking the rice in broth infuses every grain with flavor Choose low sodium to control salt content
• White rice: Long grain rice keeps the grains separate and fluffy Use rice with no cracks or chips for the best texture
• Tomato paste: Adds body and brings a little tang to the finished dish Buy tomato paste in a tube so you can use just what you need

Step-by-Step Instructions

Prepare the Ingredients:

Slice the smoked sausage into rounds about a quarter inch thick Dice the onion and bell pepper into small pieces making sure they will cook evenly In a small bowl combine the paprika oregano garlic powder salt and black pepper and set aside

Sear the Sausage:

Heat a large skillet or sauté pan with a lid over medium high Add olive oil then scatter the sausage pieces in a single layer Cook sausage for five to six minutes turning occasionally until browned on both sides This builds smoky caramelized flavor as the base of your dish

Cook the Aromatics:

Add the diced onion to the pan and stir Cook the onions for three to four minutes until they turn golden and begin to soften The onion and sausage together build a layered flavor foundation

Add Remaining Ingredients and Simmer:

Pour in the chicken broth followed by the white rice tomato paste diced bell pepper and the spice blend you prepared earlier Using a wooden spoon stir well until everything is evenly combined and the tomato paste dissolves Bring the mixture to a full boil

Steam and Finish:

Cover the pan tightly with a lid Reduce heat to medium low and let simmer for twenty to twenty three minutes Do not lift the lid during this time so steam can cook the rice evenly The rice is ready when it is tender and nearly all the liquid is absorbed Only a little bit of liquid should remain and the mixture should not look soupy

Garnish and Serve:

Remove the pan from heat and let it rest for five minutes before opening the lid Fluff the rice gently with a fork Sprinkle with freshly chopped parsley or green onion for freshness and serve hot

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I especially enjoy using smoked paprika in this dish and often splurge on the Spanish kind for a deeper smoky flavor Growing up my kids would always sneak sausage bites as soon as I finished browning them so I now make extra sausage whenever possible

Storage Tips

This dish keeps well in the fridge for up to three days Be sure to cool it completely before storing Use an airtight container for best freshness You can also freeze cooled portions for up to two months simply thaw and reheat gently in the microwave or on the stovetop with a splash of broth if needed

Ingredient Substitutions

Swap the smoked sausage for andouille or even chorizo for a spicier twist Turkey sausage or plant based sausage also work well Feel free to use yellow or orange bell pepper instead of red If you run out of tomato paste try using a few spoonfuls of canned tomato sauce though reduce the amount of broth slightly to keep the texture right

Serving Suggestions

Serve this sausage and rice dish with a crisp green salad or roasted green beans for a balanced meal A dollop of sour cream or a sprinkle of sharp cheddar can add a creamy element My kids enjoy scooping theirs up with crusty bread

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Cultural and Historical Context

Smoked sausage and rice recipes have roots in many cultures This version takes inspiration from American comfort food but nods to jambalaya and Spanish arroz as well Smoked meats and seasoned rice are celebrated in many kitchens for being budget friendly yet deeply nourishing

Recipe FAQs

→ Can I use a different type of sausage?

Yes, any smoked sausage such as kielbasa or andouille works well. Adjust cooking time if using raw sausage.

→ What kind of rice should I use?

Long grain white rice is best. Avoid instant or quick-cooking rice as the liquid proportions are different.

→ Can I add more vegetables?

Absolutely! Feel free to include diced celery, carrots, or peas. Add them with the peppers and onions.

→ How do I avoid mushy rice?

Measure broth and rice carefully, and keep the pan covered while simmering. Only stir gently if needed.

→ Does this dish reheat well?

Yes, leftovers store well in the fridge and reheat easily in the microwave or on the stove with a splash of broth.