Description
This One Pot Smoked Sausage and Rice recipe is a flavorful and hearty dish perfect for an easy weeknight meal. Combining smoky kielbasa sausage, tender rice, and vibrant bell peppers, all cooked together with aromatic spices and chicken broth, this one-pot wonder requires minimal cleanup and delivers maximum taste in just 40 minutes.
Ingredients
Meats
- 14 ounces smoked sausage (like kielbasa - sliced into ¼ inch rounds)
Vegetables
- 1/2 cup onion, diced (about 1/2 medium onion)
- 1 red bell pepper, diced
Pantry
- 2 tablespoons olive oil
- 1/2 teaspoon paprika (smoked paprika preferred)
- 1 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low sodium chicken broth
- 1 cup long grain white rice
- 3 tablespoons tomato paste
Instructions
- Prepare Ingredients: Slice the kielbasa into ¼ inch thick rounds. Dice the onion and red bell pepper into pieces between ¼ and ½ inch. In a small bowl, combine paprika, oregano, garlic powder, salt, and black pepper; set aside.
- Brown Sausage and Sauté Onions: Heat 1 tablespoon olive oil in a large sauté pan or a 12-inch skillet over medium-high heat. Add the sliced kielbasa and cook for 5-6 minutes, stirring occasionally, until browned on both sides. Add the diced onions and sauté for 3-4 minutes until they soften and start to brown.
- Add Remaining Ingredients: Pour in the chicken broth, then add the rice, tomato paste, diced bell pepper, and the spice mixture. Stir everything together until fully combined and bring the liquid to a boil.
- Simmer Covered: Once boiling, cover the pan with a lid and reduce the heat to medium-low to maintain a gentle simmer. Cook for 20-23 minutes until the rice is tender and the liquid is mostly absorbed. The dish should be moist but not runny.
- Serve: Optionally, sprinkle fresh parsley or chopped green onions over the top before serving. Enjoy your flavorful one-pot meal!
Notes
- Use smoked paprika instead of regular paprika for a deeper smoky flavor.
- If you prefer spicier sausage, feel free to substitute with a spicy kielbasa or andouille sausage.
- To make it gluten-free, verify that the sausage and broth are gluten-free certified.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- You can add chopped fresh parsley or green onions as garnish for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
