This paprika sausage and rice is a one pot dinner that goes from stovetop to table in about an hour. Smoked sausage browns first, then bell peppers, onions and garlic build the flavor, and long grain rice cooks right in the same pot.
The rice soaks up the sausage drippings and a little smoked paprika, and frozen peas stirred in at the end stay bright green. It is an easy way to feed six people with one pot and a handful of pantry items.
Table of Contents
Why This Paprika Sausage and Rice Recipe Works
Browning the sausage first leaves flavorful fat in the pot, and that fat seasons every grain of rice. Taking the sausage out while the vegetables cook keeps the slices from turning tough.
The rice cooks covered, then rests off the heat, which finishes it gently and keeps the grains separate. Peas added after the heat is off warm through without turning gray, and the whole dish needs very little added salt because the smoked sausage is already well seasoned.
Ingredients for Paprika Sausage and Rice
- 3 tablespoons olive oil
- 5 cloves garlic, finely minced
- 2 medium onions, chopped
- 1 medium yellow bell pepper, cut into 1 inch squares
- 1 medium red bell pepper, cut into 1 inch squares
- 14 ounces smoked sausage, sliced 1/4 inch thick
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups low sodium chicken broth
- 2 cups frozen peas, thawed
- 2 tablespoons chopped fresh parsley, optional
Smoked sausage. Kielbasa, andouille or any fully cooked smoked sausage works. Turkey sausage is a lighter swap, though you may need an extra splash of oil to brown it.
Long grain white rice. It stays fluffy and separate in this ratio of rice to broth. Do not swap in brown rice, which needs more liquid and a longer cooking time.
Bell peppers. Red and yellow peppers add sweetness and color. Green pepper is fine but tastes a little more bitter.
Smoked paprika. It gives the rice a gentle campfire flavor. Regular sweet paprika works if that is what you have.
Low sodium broth. Because the sausage is salty, low sodium broth lets you control the seasoning. Vegetable broth also works.
Frozen peas. Thaw them in a bowl of warm water so they do not cool the pot, then drain well before adding.
How to Make Paprika Sausage and Rice
1. Brown the sausage. Heat 2 tablespoons of the oil in a large heavy pot over medium high heat. Add the sliced sausage and cook for about 5 minutes, stirring now and then, until the edges are golden. Move it to a plate with a slotted spoon.
2. Sweat the onion and garlic. Add the remaining tablespoon of oil, then the onion and garlic. Cook for 2 minutes, stirring often, until the onion starts to soften.
3. Add the peppers. Stir in both bell peppers and cook for 2 more minutes, until the onion looks translucent and the peppers brighten in color.
4. Add the rice and liquid. Pour in the rice, broth, smoked paprika, salt and black pepper, then return the sausage to the pot. Stir once so the rice sits in an even layer.
5. Simmer covered. Bring the pot to a boil, then drop the heat to low so it barely simmers. Cover with a tight lid and cook for 20 minutes without lifting it.
6. Rest with the peas. Take the pot off the heat, quickly lift the lid, scatter the peas over the top and cover again. Let it rest for 10 minutes so the steam warms the peas and finishes the rice.
7. Whip and serve. Sprinkle with parsley if you like, loosen with a fork and serve right away while it is hot.
How to Serve Paprika Sausage and Rice
This dish is a full meal on its own, but a simple cucumber salad or steamed green beans balance the richness. If you like a sausage and pepper combination, sausage, peppers and onions is a natural next dinner. For more rice and sausage ideas, try smoked sausage and vegetable rice, or turn to a sheet pan with sheet pan sausage and peppers and smoked sausage and potatoes skillet.
How to Store and Reheat Paprika Sausage and Rice
Cooked rice should go into the refrigerator within 1 hour, so spread leftovers into a shallow container and cool them quickly. Keep them for 3 to 4 days, and reheat with a splash of water in a covered skillet or in the microwave until steaming hot at 165 degrees F. The peas soften a little after storage but still taste good.
Tips and Variations for Paprika Sausage and Rice
Use a tight lid. A heavy pot with a snug lid traps steam, which is what cooks the rice evenly. Place a clean towel under the lid if yours rattles.
Do not peek. Lifting the lid during the 20 minutes lets steam escape and can leave the top layer of rice firm.
Slice the sausage evenly. Pieces of equal thickness brown at the same rate and heat through evenly in the rice.
Handle cooked rice safely. Cooked rice that sits out can grow bacteria, which is why the UC food safety guidance on rice stresses cooling and refrigerating it promptly.
Add heat if you like. A pinch of cayenne or a spoonful of hot sauce at the table gives the dish a spicy kick without changing the method.
Add more vegetables. Corn, diced carrots or chopped spinach fit nicely. Stir spinach in with the peas so it wilts from the residual heat.
Use a larger pot for a bigger batch. If you double the recipe, choose a wide pot so the rice stays in a shallow layer and cooks evenly.
Season at the end. Taste after fluffing and add a pinch of salt only if needed, since sausage brands vary a lot in saltiness.
Frequently Asked Questions About Paprika Sausage and Rice
Can I make paprika sausage and rice with brown rice?
You can, but brown rice needs more broth and a much longer simmer, so the timing in this recipe will not apply. Long grain white rice gives the ideal result here.
What kind of sausage works well for paprika sausage and rice?
Any fully cooked smoked sausage such as kielbasa, andouille or smoked turkey sausage works. Slice it thinly so it browns quickly.
Can I prepare paprika sausage and rice ahead of time?
Yes. The dish reheats well for 3 to 4 days, so it is a good choice for meal prep. Add a splash of water when reheating to loosen the rice.
Why is my rice crunchy or mushy?
Crunchy rice usually means the lid let steam escape or the heat was too high. Mushy rice usually means too much liquid, so measure the broth carefully.
Can I use fresh peas instead of frozen?
Yes, but add them with the rice liquid so they have enough time to turn tender, and expect a slightly softer texture.
Paprika Sausage and Rice with Peppers and Peas
Equipment
- large heavy based pot with lid
- Slotted spoon
- Fork
Ingredients
Main Ingredients
- 3 tbsp olive oil
- 5 cloves garlic finely minced
- 2 medium onions chopped
- 1 medium yellow bell pepper cut into 1 inch squares
- 1 medium red bell pepper cut into 1 inch squares
- 14 oz smoked sausage sliced 1/4 inch thick
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika or sweet paprika
- 1 ½ cup long grain white rice uncooked
- 2 ½ cup low sodium chicken broth
- 2 cup frozen peas thawed
- 2 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Brown the sausage. Heat 2 tablespoons oil over medium high heat and cook the sausage 5 minutes until golden, then remove it.
- Soften the vegetables. Add 1 tablespoon oil, the onion and garlic for 2 minutes, then the peppers for 2 minutes more.
- Add the rice. Stir in the rice, broth, paprika, salt, pepper and sausage.
- Simmer. Bring to a boil, reduce to low, cover and cook 20 minutes without lifting the lid.
- Rest with peas. Remove from the heat, add the peas, cover and let stand 10 minutes until the rice is tender.
- Whip. Loosen with a fork, top with parsley and serve hot.
