Smoked Sausage Rice

Name: Smoked Sausage Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tbsp extra-virgin olive oil; 5 clove garlic cloves, minced fine; 2 medium medium yellow onions, chopped; 1 yellow bell pepper, cut into 1-inch squares; 1 red bell pepper, cut into 1-inch squares; 400 g smoked sausage (like kielbasa), sliced 0.5cm thick; 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.75 tsp smoked paprika; 1.5 cup long grain white rice, uncooked; 2.5 cup low-sodium chicken stock; 2 cup frozen peas, thawed to room temperature; 2 tbsp fresh parsley, chopped

Smoky Sausage and Rice Skillet with Garden Vegetables

This satisfying one-pot meal builds layers of flavor as each ingredient hits the pan. The sausage renders its smoky fat, which becomes the foundation for perfectly cooked rice that soaks up every bit of savory goodness.

DinnerComfort FoodQuick MealsBudget FriendlyKid FriendlyOne PotPork

Prep15 min

Cook35 min

Total50 min

Servings6

Difficultyeasy

Ingredients

3 tbspextra-virgin olive oil
5 clovegarlic cloves, minced fine
2 mediummedium yellow onions, chopped
1 yellow bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
400 gsmoked sausage (like kielbasa), sliced 0.5cm thick
¾ tspkosher salt
½ tspfreshly ground black pepper
¾ tspsmoked paprika
1½ cuplong grain white rice, uncooked
2½ cuplow-sodium chicken stock
2 cupfrozen peas, thawed to room temperature
2 tbspfresh parsley, chopped(optional)

Instructions

Warm 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Brown the sausage slices on both sides until they develop a golden crust — this takes about 4-5 minutes total. The rendered fat will add incredible flavor to everything that follows. Transfer the sausage to a plate using a slotted spoon, leaving the flavorful drippings behind.
Drop the remaining tablespoon of oil into the same pot and add the minced garlic and chopped onions. Stir constantly for 2 minutes to prevent the garlic from burning. Toss in both bell peppers and continue cooking until the onions turn translucent and the peppers start to soften — about 2 more minutes.
⏱ 4 min
Stir in the uncooked rice, coating each grain with the aromatic oil mixture. Pour in the chicken stock along with the paprika, salt, pepper, and browned sausage. Give everything a thorough stir to distribute the seasonings evenly, then bring the mixture to a rolling boil before reducing the heat to maintain a gentle simmer.
Cover the pot with a tight-fitting lid and let the rice absorb the liquid for exactly 20 minutes. Resist the urge to lift the lid — the steam is doing important work. You'll know it's ready when most of the liquid has been absorbed and the rice feels tender when you test a grain.
⏱ 20 min
Remove the pot from heat immediately and quickly scatter the thawed peas over the surface of the rice. Replace the lid right away to trap the residual heat, which will gently cook the peas to perfect tenderness. Let everything rest undisturbed for 10 minutes.
⏱ 10 min
Sprinkle the chopped parsley over the top, then use a fork to gently fluff the rice and mix in the peas. This keeps the grains separate and light rather than mushy. Serve immediately while it's still steaming hot.