Description
This Sausage and Rice recipe is a hearty, flavorful one-pot meal featuring smoky sausage, tender rice, and a medley of sautéed vegetables. Perfect for a quick weeknight dinner, it combines simple ingredients and easy steps to deliver a comforting Southern-inspired dish that the whole family will love.
Ingredients
Scale
Proteins and Vegetables
- 1 tablespoon olive oil
- 12 oz smoked sausage (such as andouille or kielbasa), sliced into rounds
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Grains and Seasonings
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
- Brown the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sliced sausage rounds and cook for about 4–5 minutes until they are nicely browned. Remove the sausage from the skillet and set it aside to keep warm.
- Sauté Vegetables: In the same skillet, add the diced onion and red bell pepper. Cook them for 3–4 minutes until they soften. Then stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Rice and Broth: Stir in the uncooked long-grain white rice, coating it well with the oil and sautéed vegetables. Pour in the chicken broth, then add the paprika, dried thyme, salt, and black pepper, stirring to combine all flavors.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer gently for 15–18 minutes, or until the rice is tender and has absorbed all the liquid.
- Combine and Heat Through: Return the browned sausage to the skillet. Stir to combine everything evenly, and cook for another 2–3 minutes to heat the sausage through.
- Serve and Garnish: Optionally sprinkle the dish with chopped parsley for a fresh, vibrant finish. Serve warm as a satisfying main course.
Notes
- For a spicy kick, use hot smoked sausage or sprinkle a pinch of red pepper flakes into the dish.
- You can substitute long-grain white rice with brown rice, but increase the cooking time and add extra liquid accordingly.
- Ensure the chicken broth and sausage used are gluten-free if you need to maintain a gluten-free diet.
- Leftovers can be refrigerated for up to 3 days and reheated on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Southern-Inspired
