One Pot Smoked Sausage Rice (Printable Version)
Smoky sausage and rice with peppers in one hearty skillet meal—quick, comforting, and crowd-pleasing.
# Everything You’ll Need:
→ Main Ingredients
01 -
14 oz (400 g) smoked sausage, sliced into 1/4-inch rounds
02 -
1 tbsp olive oil
03 -
1 medium sweet onion, diced
04 -
1 red bell pepper, diced
05 -
1 cup long grain white rice, uncooked
06 -
2 cups low sodium chicken broth
07 -
1 tbsp tomato paste
→ Seasonings
08 -
1 tsp paprika
09 -
1/2 tsp dried oregano
10 -
1/2 tsp garlic powder
11 -
1/2 tsp salt
12 -
1/4 tsp black pepper
# Steps to Cook:
01 -
Slice the sausage into 1/4-inch rounds. Dice the onion and red bell pepper. Combine all seasonings in a small bowl.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook for 5–6 minutes, stirring occasionally, until browned on both sides.
03 -
Add diced onion to the skillet and cook for 3–4 minutes until softened and lightly golden.
04 -
Pour in chicken broth, add the rice, tomato paste, bell pepper, and seasoning mix. Stir well to distribute the tomato paste and ensure nothing sticks to the pan.
05 -
Bring the mixture to a boil. Cover with a lid, reduce heat to medium-low, and simmer for 20 minutes without lifting the lid.
06 -
After 20 minutes, check if the rice is tender and liquid mostly absorbed. If needed, cook a few more minutes with the lid on. Serve hot.
# Extra Suggestions:
01 -
Avoid using instant rice, as it will become mushy with the liquid ratios in this recipe.
02 -
Let the sausage brown fully to develop maximum flavor.
03 -
Use a pan with a tight-fitting lid to trap steam and cook the rice evenly.
04 -
If some broth remains, it’s fine as long as the rice is cooked through.