There’s something incredibly comforting about a hearty meal that comes together effortlessly. Smoked Sausage and Rice is just that kind of dish, a simple yet flavorful recipe that turns everyday ingredients into something special.
Imagine savory smoked sausage cooked to perfection, mingling with tender rice and a medley of vegetables, all simmered in a deliciously seasoned broth. This dish is a perfect balance of smoky, spicy, and savory flavors, with each bite offering a delightful mix of textures.
Cooking this dish is a breeze. The smoked sausage adds depth and richness, while the rice absorbs all the flavors, creating a satisfying meal that feels both homey and comforting. It’s the kind of recipe that’s great for weeknight dinners or casual get-togethers.
Pair this with a refreshing Popeyes Coleslaw or a chilled Iced Tea for a complete meal. And for a sweet finish, don’t forget to try a warm Betty Crocker’s Apple Crisp!
Why I Love This Recipe?
- Smoked sausage delivers a smoky depth without much fuss.
- Minimal cleanup with everything cooked in one pot.
- A dish that’s loved by all ages, making dinner time easier.
- Add your favorite veggies or spice it up to suit your taste.
Smoked Sausage And Rice Recipe
Ingredients
- 14 ounces Smoked sausage like kielbasa, sliced into rounds
- 1/2 cup Onion diced (about 1/2 medium onion)
- 1 Red bell pepper diced
- 2 tbsp Olive oil
- 1/2 tsp Smoked paprika for more flavor or regular paprika
- 1 tsp Oregano
- 1/4 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 cups Low-sodium chicken broth
- 1 cup Long-grain white rice
- 3 tbsp Tomato paste
Instructions
Prepare Ingredients:
- Slice the kielbasa into ¼-inch rounds.
- Dice the onion and bell pepper into small pieces (¼ to ½ inch).
- In a small bowl, mix together the paprika, oregano, garlic powder, salt, and pepper. Set aside.
Cook the Sausage:
- Heat 1 tablespoon of olive oil in a large sauté pan or 12-inch skillet with a lid over medium-high heat.
- Add the sliced kielbasa and cook for 5-6 minutes, stirring occasionally, until browned on each side.
- Add the diced onion and cook until it begins to brown and soften, about 3-4 minutes.
Add Remaining Ingredients:
- Stir in the chicken broth, rice, tomato paste, bell pepper, and the spice mixture.
- Bring the mixture to a boil, stirring well to combine.
Simmer:
- Once boiling, cover the pan with a lid and reduce the heat to medium-low.
- Simmer for 20-23 minutes, or until the rice is tender and most of the liquid is absorbed. There may be a little liquid left, but the rice should be tender and not runny.
Finish and Serve:
- Garnish with a light sprinkle of fresh parsley or chopped green onions, if desired. Serve and enjoy!
Notes
- Smoked Paprika: Using smoked paprika adds a deeper flavor to the dish. If you don’t have it, regular paprika works fine.
- Chicken Broth: Low-sodium chicken broth helps control the saltiness of the dish. Adjust salt levels to taste.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 372 kcal |
| Carbohydrates | 30g |
| Protein | 12g |
| Fat | 22g |
| Cholesterol | 50mg |
| Sugar | 4g |