Description
This Smoked Sausage and Rice recipe is a flavorful one-pan meal that combines smoky sausage with tender rice and a mix of aromatic spices. It’s a comforting and satisfying dish that is easy to make and perfect for a quick dinner option.
Ingredients
Units
Scale
Smoked Sausage:
- 14 oz smoked sausage (sliced into rounds)
Other:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 2 cloves garlic (minced)
- 1 cup long grain white rice (uncooked)
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil: In a large skillet over medium heat, heat olive oil.
- Cook sausage: Add the sliced smoked sausage and cook for 3–4 minutes until browned. Remove sausage and set aside.
- Sauté vegetables: In the same skillet, add diced onion and green bell pepper. Sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
- Add rice and broth: Stir in the rice, letting it toast slightly. Pour in the chicken broth, then add paprika, thyme, cayenne pepper, salt, and pepper.
- Combine and simmer: Return the sausage to the skillet and stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
- Rest and garnish: Remove from heat, let rest for 5 minutes covered. Fluff with a fork and garnish with parsley.
Notes
- Andouille sausage can be used for extra spice and flavor.
- For added veggies, stir in spinach or peas during the last few minutes of cooking.
- This dish can be made ahead and reheated easily.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
