Description
This easy one-pot Smoked Sausage and Rice dinner combines flavorful smoked sausages, aromatic vegetables, and perfectly cooked long grain rice in a simple yet delicious meal. Ready in just 40 minutes, it’s a comforting and hearty dish that requires minimal cleanup and is perfect for weeknight dinners.
Ingredients
Units
Scale
Meat
- 400 g / 14 oz (~3) kransky or other smoked sausages, sliced 0.5 cm thick / 1/4" thick
Vegetables
- 5 garlic cloves, finely minced
- 2 medium onions, chopped (or 1 large onion)
- 1 yellow capsicum, cut into 1.5 cm / 1" squares
- 1 red capsicum, cut into 1.5 cm / 1" squares
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Pantry
- 3 tbsp extra virgin olive oil
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups chicken stock/broth, low sodium (or vegetable stock)
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (can substitute with normal paprika)
Instructions
- Cook sausage: Heat 2 tbsp of extra virgin olive oil in a large heavy-based pot over medium-high heat. Add the sliced sausages and cook until they are golden brown. Once cooked, remove the sausage pieces using a slotted spoon and set aside.
- Cook onion and garlic: Add the remaining 1 tbsp of oil to the pot. Add the minced garlic and chopped onions, cooking them for about 2 minutes until fragrant. Then add the yellow and red capsicum pieces and continue cooking for another 2 minutes, until the onion becomes translucent.
- Add rice and liquid: Stir in the uncooked long grain white rice, chicken stock, smoked paprika, salt, pepper, and the previously cooked sausage pieces. Mix well, bring the mixture to a boil, then reduce the heat to low so it simmers very gently.
- Cover and cook: Cover the pot with a lid and cook for 20 minutes without lifting the lid during this time to allow the rice to absorb the liquid fully.
- Add peas and rest: Remove the pot from the stove. Quickly lift the lid, add the thawed peas evenly over the rice, and immediately cover the pot again. Let it rest for 10 minutes off the heat, allowing the residual steam to cook the peas perfectly.
- Fluff and serve: Sprinkle the chopped parsley over the rice, then use a fork to gently fluff the rice mixture. Serve immediately while hot for a flavorful and satisfying meal.
Notes
- Smoked sausages add a rich flavor to the dish as their oils infuse the rice and vegetables. Raw sausages can be used as well but should be cut into small chunks as they are too soft to slice; these will cook into mini meatball-like pieces.
- Long grain rice is preferred for this one-pot recipe because it produces a fluffy, non-sticky texture. Alternatives like basmati or medium/short grain white rice can be used with slight texture differences. Jasmine rice requires reducing the liquid by 1/4 cup. Brown, wild, or specialty rices are not recommended as they need different liquid ratios and cooking times.
- Rinsing the rice is optional and based on personal preference; if rinsed, reduce the stock by approximately 2 tablespoons to account for cling water on the rice.
- This recipe serves 4 to 5 people and is convenient for busy weeknight dinners with minimal cleanup required.
