Smoky sausage, sweet bell peppers, and fluffy seasoned rice all cook together in a single pot for this One Pot Smoked Sausage and Rice. It is the kind of dinner that saves a busy night: about 10 minutes of prep, one pot to wash, and a big, filling meal that even picky eaters tend to finish. The rice soaks up the paprika-spiced broth and the sausage drippings, and a handful of peas at the end adds color and sweetness. If you enjoy Cajun flavors, also try my Cajun Sausage and Rice Skillet.
Table of Contents
Why This One Pot Smoked Sausage and Rice Works
- One pot, easy cleanup: the sausage browns first, and its flavorful fat seasons the vegetables and rice.
- Rice cooked in seasoned broth: the grains absorb the broth, paprika, and sausage flavor instead of plain water.
- Fast and budget friendly: smoked sausage is already cooked, so it only needs browning.
- Simple to customize: swap the sausage, peppers, or spices to suit your family.
Long-grain white rice works best for this one-pot method because it stays separate and fluffy. Medium- and short-grain rices turn stickier, and brown rice needs more liquid and time, so stick to long-grain for a foolproof result.
Ingredients for One Pot Smoked Sausage and Rice
- 2 tablespoons olive oil, divided
- 14 ounces smoked sausage or kielbasa, sliced into 1/4-inch rounds
- 1 large yellow onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 1/2 cups long-grain white rice, uncooked (not instant)
- 2 3/4 cups low-sodium chicken broth
- 3/4 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 cups frozen peas, thawed
- 2 tablespoons chopped fresh parsley (optional)
Smoked sausage is already salty, so use low-sodium broth and taste before adding extra salt.
How to Make One Pot Smoked Sausage and Rice
Step 1: Brown the Sausage
Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven with a tight-fitting lid over medium-high heat. Add the sausage and cook for 4 to 5 minutes, stirring, until golden brown at the edges. Remove it with a slotted spoon and set aside, leaving the drippings in the pot.
Step 2: Saute the Vegetables
Add the remaining tablespoon of oil, then the onion and peppers. Cook for 4 to 5 minutes, stirring occasionally, until the onion turns translucent. Stir in the garlic and cook for 30 seconds.
Step 3: Add the Rice and Liquid
Stir in the rice, paprika, salt, and pepper so the grains are coated. Pour in the broth, return the sausage to the pot, and stir once. Bring to a boil.
Step 4: Cover and Simmer
Reduce the heat to low, cover tightly, and cook for 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
Step 5: Add the Peas and Rest
Remove the pot from the heat, quickly scatter the peas over the top, and replace the lid. Let it stand for 10 minutes so the peas warm through and the rice finishes steaming. Fluff with a fork, stir in the parsley, and serve.
How to Serve One Pot Smoked Sausage and Rice
Serve it straight from the pot with a crisp green salad, steamed broccoli, or roasted vegetables. A drizzle of hot sauce or a sprinkle of shredded cheese is a great finish for anyone who likes extra flavor. For another comforting sausage dinner, try my Smoked Sausage Cheesy Potato Casserole. If you would like another take on this dish, see my Smoked Sausage and Rice Recipe too.
How to Store and Reheat Leftovers
Cooked rice should be cooled and refrigerated promptly, within 2 hours of cooking, and the USDA recommends eating leftovers within 3 to 4 days. Store in shallow airtight containers. Reheat in the microwave or a skillet with a splash of broth or water until steaming hot, stirring halfway. To freeze, portion the cooled dish into freezer bags for up to 3 months, and thaw overnight in the refrigerator.
Tips and Variations
- Use long-grain white rice. Instant rice becomes mushy, and brown rice needs about 1/2 cup more broth and 35 to 40 minutes.
- Do not lift the lid while the rice cooks. Escaping steam can leave the rice undercooked.
- Measure the rice and broth carefully. If you use jasmine rice, reduce the broth by about 1/4 cup.
- Use andouille for a spicy, Cajun-style version, or turkey kielbasa for a lighter dish.
- Stir in 1 tablespoon of tomato paste with the rice for a richer color and flavor.
- Swap the peas for corn, spinach, or diced zucchini.
- Add a pinch of red pepper flakes or cayenne for heat.
Frequently Asked Questions
What kind of smoked sausage should I use?
Kielbasa and Polish sausage are the most common. Andouille adds spice, and turkey or chicken smoked sausage make it lighter.
Why is my rice crunchy or mushy?
Crunchy rice usually means the lid was lifted or the heat was too high. Mushy rice usually means too much liquid or instant rice. Measure carefully and keep the heat low.
Can I use brown rice?
Yes, but add about 1/2 cup more broth and cook for 35 to 40 minutes, checking that it is tender.
Can I make it ahead?
Yes. It reheats well and makes a good meal-prep dinner or lunch.
Can I make this gluten-free?
Yes. It is naturally gluten-free if your sausage and broth are labeled gluten-free.
Smoked Sausage and Rice
Ingredients
Main Ingredients
- 2 tablespoons olive oil, divided
- 14 ounces smoked sausage or kielbasa, sliced into 1/4-inch rounds
- 1 large yellow onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 ½ cups long-grain white rice, uncooked Not instant rice.
- 2 ¾ cups low-sodium chicken broth Reduce by 1/4 cup for jasmine rice.
- ¾ teaspoon smoked paprika Or sweet paprika.
- ½ teaspoon salt Or to taste; sausage is salty.
- ½ teaspoon black pepper
- 2 cups frozen peas, thawed
- 2 tablespoons fresh parsley, chopped Optional.
Instructions
Cooking
- Heat 1 tablespoon oil in a large heavy pot with a tight lid over medium-high heat. Brown the sausage 4 to 5 minutes, then remove with a slotted spoon.
- Add the remaining oil, onion, and peppers. Cook 4 to 5 minutes until the onion is translucent. Stir in the garlic for 30 seconds.
- Stir in the rice, paprika, salt, and pepper. Add the broth, return the sausage to the pot, stir once, and bring to a boil.
- Reduce the heat to low, cover tightly, and cook 18 to 20 minutes without lifting the lid, until the rice is tender.
- Remove from the heat, scatter the peas on top, cover, and rest 10 minutes. Fluff with a fork, stir in the parsley, and serve.
