Looking for a quick dinner idea that doesn’t skimp on flavor? This Easy One-Pot Smoked Sausage and Rice Recipe is a lifesaver on busy nights. With hearty smoked sausage, fluffy rice, and vibrant veggies all cooked together, it’s a dish that promises comfort without the fuss.
Perfect for when you want a satisfying meal with minimal clean-up. Let’s get cooking!
Steps
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat and cook the sliced smoked sausages until they are golden brown. Remove the sausages from the pot using a slotted spoon and set them aside.
- In the same pot, add the remaining tablespoon of oil and sauté the chopped onions and minced garlic for about 2 minutes. Add the diced red and yellow capsicums and continue to cook for another 2 minutes until the onions become translucent.
- Incorporate the uncooked long grain rice, chicken stock, smoked paprika, salt, and pepper into the pot. Stir well and bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
- Cover the pot with a lid and let the mixture cook for 20 minutes. Afterward, remove the pot from the heat, quickly add the thawed peas on top of the rice, and promptly replace the lid to trap the heat.
- Allow the rice to rest with the lid on for 10 minutes so the residual heat cooks the peas. Finally, use a fork to fluff the rice, mix in the chopped parsley if desired, and serve immediately.
Ingredients
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, finely minced
- 2 medium onions, chopped (or 1 large onion)
- 1 yellow bell pepper, cut into 1.5 cm (1 inch) squares
- 1 red bell pepper, cut into 1.5 cm (1 inch) squares
- 400g (approximately 3 sausages) kransky or other smoked sausages, sliced 0.5 cm (1/4 inch) thick
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon smoked paprika (can substitute with regular paprika)
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups low-sodium chicken broth or vegetable stock
- 2 cups frozen peas, thawed
- 2 tablespoons parsley, chopped (optional)
Nutritional Values
Calories: 2985cal | Carbohydrates: 320g | Protein: 100g | Fat: 140g | Saturated Fat: 45g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 70g | Cholesterol: 285mg | Sodium: 5365mg | Potassium: 3265mg | Fiber: 25g | Sugar: 30g | Vitamin A: 7605IU | Vitamin C: 520mg | Calcium: 320mg | Iron: 15mg
FAQ
- Can I use different types of sausages for this recipe?
- Yes, you can use any smoked sausages such as kransky, kielbasa, or chorizo. Even raw sausages can be used, but they should be cut into small chunks as they cannot be sliced neatly.
- What type of rice is best for this dish?
- Long grain rice is recommended because it provides the best texture and is the least sticky. Other options include basmati rice, which adds a lovely aroma, and medium or short grain rice, though these may result in a slightly stickier dish. Avoid using brown rice, paella, or risotto rice as the recipe won’t work as written with these types.
- Do I need to rinse the rice before cooking?
- It is not necessary to rinse the rice unless you are concerned about cleanliness. If you do rinse, reduce the chicken stock by 2 tablespoons to account for the water that will cling to the rice.
- Can I substitute the chicken broth with something else?
- Yes, you can use vegetable stock as an alternative to chicken broth. Just ensure that it is low sodium to prevent the dish from becoming too salty.
- What vegetables can be added to this recipe?
- You can use vegetables that can withstand a 20-minute cook time, such as carrots, corn, celery, zucchini, green beans, broccoli, or cauliflower. Adding a handful of baby spinach at the end is a quick way to increase the vegetable content.
Tips
- Choose the Right Sausage: Smoked sausages like kransky, kielbasa, or chorizo work best as they infuse the rice with rich, smoky flavors. If using raw sausages, cut them into small chunks as they will cook through and add great taste to the dish.
- Select the Appropriate Rice: For optimal results, use long grain rice, which cooks to a fluffy texture without becoming sticky. Basmati rice is a good alternative due to its aroma, but adjust the water ratio if using jasmine rice.
- Sauté for Flavor: Fry the sausages until golden to create a flavorful base in the oil. This step is crucial as it enhances the overall taste of the dish. Make sure to remove the sausages afterward and add them back in later.
- Vegetable Flexibility: Feel free to swap out vegetables based on what you have on hand, ensuring they can withstand 20 minutes of cooking. Adding baby spinach during the fluffing stage can increase the vegetable content effortlessly.
Equipment
- Large Heavy-Based Pot – Essential for cooking the sausage and rice in one pot.
- Slotted Spoon – Useful for removing the cooked sausages from the pot while leaving the oil behind.
- Measuring Cups and Spoons – For accurately measuring ingredients like rice, stock, and spices.
