Smoked Sausage and Rice Recipe

There’s something irresistibly cozy about a big pot of Smoked Sausage and Rice bubbling away on your stove. This is comfort food made easy: hearty smoked sausage, tender veggies, fluffy rice all cooked in one pot—in under an hour! No fuss, no endless dishes, and the deep, smoky flavor will make it an instant favorite for busy weeknights or casual dinners with friends.

Ingredients You’ll Need

Just a handful of common ingredients work their magic in this dish. Each one pulls its weight, adding color, savoriness, or just the right pop of texture—and together, they transform into pure comfort in a bowl.

• Extra virgin olive oil: Adds richness and helps everything sauté smoothly for deep flavor.
• Smoked sausage (kransky or your favorite): The hero! Slice it so you get golden, caramelized bites in every spoonful.
• Onion and garlic: This classic duo is the foundation of savory, irresistible aroma and taste.
• Red and yellow capsicum (bell peppers): Bring sweetness, color, and a gentle crunch to break up the dish’s heartiness.
• Long grain white rice: Fluffy and separated grains soak up all the bold flavors without turning mushy or sticky.
• Chicken stock/broth: Use low sodium to control salt levels—this is what makes your rice so wonderfully flavorful from the inside out.
• Frozen peas: Thaw them for a pop of color and a hint of sweetness that brightens up the dish.
• Smoked paprika, salt & pepper: Smoked paprika echoes the sausage’s smoky goodness, while salt and pepper bring balance.
• Fresh parsley (optional): For a sprinkle of freshness and vibrant green at the very end.

Variations

One of the best things about Smoked Sausage and Rice is how effortlessly it adapts to what you love or have on hand—you can tweak the flavor profile or make it fit any dietary needs without losing that soul-satisfying vibe.

• Use Different Sausages: Try chorizo for extra spice, turkey sausage for a lighter version, or even vegan sausage for a plant-based twist.
• Add Extra Veggies: Mix in chopped spinach, corn, or zucchini for more color and a nutrition boost.
• Spice It Up: Toss in a pinch of cayenne, or add a few sliced jalapeños if you love things with a kick.
• Cheesier Touch: Stir in a handful of shredded cheddar or mozzarella just before serving for a creamy, cheesy finish.

How to Make Smoked Sausage and Rice

Step 1: Brown the Sausage

Start by heating 2 tablespoons of olive oil in a large, heavy-based pot over medium-high heat. Add your sliced smoked sausage and cook until it’s beautifully golden and fragrant. This quick browning step unlocks the sausage’s smoky flavor and gives you irresistibly caramelized edges. Once browned, transfer the sausage to a plate—don’t wipe the pot; all those tasty bits will boost the flavor of the whole dish!

Step 2: Sauté Aromatics and Vegetables

Add your remaining tablespoon of olive oil to the pot. Drop in the minced garlic and chopped onions, and let everything sizzle for about two minutes. Toss in the red and yellow capsicum; sauté another two minutes until the onions are translucent and the kitchen smells downright amazing.

Step 3: Add Rice, Stock, and Seasonings

Pour in the uncooked long grain rice. Add chicken stock, smoked paprika, salt, pepper, and return the sausage to the pot. Stir thoroughly to lift up any caramelized bits stuck on the bottom—these are flavor gold! Bring the mixture to a gentle boil, then immediately reduce the heat to low so it just barely simmers.

Step 4: Cover and Let It Cook

Pop a lid on the pot and let your Smoked Sausage and Rice cook for 20 minutes undisturbed. This is where the magic happens: the rice soaks up all the smoky, savory broth while the sausage infuses every bite.

Step 5: Add Peas and Rest

When the timer buzzes, take the pot off the heat. Quickly remove the lid, scatter thawed peas on top, and put the lid back on right away. Let everything rest for 10 minutes—the residual heat will cook the peas perfectly and finish steaming the rice. Resist the urge to peek!

Step 6: Fluff, Finish, and Enjoy

Finally, sprinkle on fresh parsley if you like. Use a fork to gently fluff up the rice, making sure the peas are fully mixed through. Serve your Smoked Sausage and Rice piping hot, straight from the pot—just the way it should be.

How to Serve Smoked Sausage and Rice

Garnishes

Sprinkle with finely chopped fresh parsley or sliced green onions for a burst of color and freshness. A dusting of extra smoked paprika or a squeeze of lemon juice on top can brighten up every bite and make your Smoked Sausage and Rice pop on the plate.

Side Dishes

This meal is hearty enough on its own, but I love adding a crisp green salad with a tangy vinaigrette or a loaf of crusty bread to round things out. Steamed broccoli, sautéed greens, or roasted asparagus are wonderful veggie sides to keep things balanced and colorful.

Creative Ways to Present

For weeknight comfort, serve straight from the pot at the table or scoop into big bowls for cozy, casual dining. If you’re feeling fancy, spoon the Smoked Sausage and Rice into bell pepper “cups” or baked squash halves for an adorable, edible presentation—perfect for impressing dinner guests!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then transfer the Smoked Sausage and Rice into airtight containers. Store in the refrigerator for up to 4 days—the flavors meld beautifully as they rest, making lunch or a repeat dinner a total treat!

Freezing

You can freeze Smoked Sausage and Rice for up to 2 months. Portion it into single-serve, freezer-safe containers to make weeknight dinners or grab-and-go lunches super easy. Thaw overnight in the fridge before reheating.

Reheating

To reheat, sprinkle a little stock or water over the rice to add moisture, then microwave in short bursts, stirring often. Alternatively, rewarm gently in a covered skillet over low heat for the best texture and flavor—stir occasionally and add a splash of liquid if needed.

FAQs

Final Thoughts

If you’re in search of a meal that checks every box—easy, hearty, big flavor, and one-pot magic—give Smoked Sausage and Rice a spot in your weeknight rotation. I promise your kitchen will smell amazing, and the smiles around your table will tell you all you need to know. Happy cooking!

Print