Smoked sausage and vegetable rice is a simple pot dinner with browned smoked sausage, onion, bell pepper, and long-grain rice cooked in chicken broth, then topped with peas and carrots that steam on top of the rice in the last few minutes. It takes about 45 minutes from start to finish and feeds a family of six.
What sets this version apart is the extra vegetables and the paprika-seasoned rice. If you want a plainer, pepper-forward take, see the one pot smoked sausage and rice, or go spicier with the Cajun sausage and rice skillet.
Table of Contents
Why This Smoked Sausage and Vegetable Rice Works
The recipe relies on a few small steps that make a big difference to the final pot.
- Browning the sausage first leaves flavorful fat in the pot, which seasons the onion, pepper, and rice.
- Toasting the rice in the pan with paprika for about a minute gives it a nutty flavor and helps the grains stay separate.
- A ratio of 1 1/2 cups rice to 3 cups broth gives fluffy, tender rice instead of mushy grains.
- Frozen peas and carrots are added on top for the last 5 minutes, so they steam gently and keep their color.
Ingredients for Smoked Sausage and Vegetable Rice
- 14 ounces smoked sausage (such as kielbasa), sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice
- 1 teaspoon paprika
- 3 cups chicken broth (vegetable broth works for a meatless broth base)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen peas and carrots
- Chopped parsley or sliced green onions, for garnish
How to Make Smoked Sausage and Vegetable Rice
1. Brown the sausage. Heat the olive oil in a large, deep skillet or Dutch oven with a lid over medium-high heat. Add the sausage slices in a single layer and cook for 4 to 5 minutes, turning once, until browned on both sides. Transfer to a plate and leave the drippings in the pot.
2. Soften the vegetables. Reduce the heat to medium. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring often, until softened. Stir in the garlic and cook for 30 seconds.
3. Toast the rice. Stir in the rice and paprika and cook for 1 minute, stirring, until the grains look slightly glossy.
4. Add the broth. Pour in the chicken broth and add the salt and pepper. Return the sausage to the pot and scrape up any browned bits from the bottom. Bring to a boil.
5. Cover and simmer. Reduce the heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
6. Add the peas and carrots. Scatter the frozen peas and carrots over the top, cover again, and cook for 5 more minutes, until the rice is tender and the liquid is absorbed.
7. Rest and fluff. Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff with a fork, taste for salt, and garnish with parsley.
How to Serve Smoked Sausage and Vegetable Rice
Serve this rice straight from the pot in wide bowls. A spoonful of hot sauce, a squeeze of lemon, or a sprinkle of grated Parmesan all work as finishing touches. For another sausage-forward dinner, try sausage, peppers, and onions on a night when you want something with more char, or the kielbasa sausage cheesy potato casserole for a cheesier comfort meal.
How to Store and Reheat Smoked Sausage and Vegetable Rice
Cool the rice quickly and refrigerate it within about 2 hours of cooking. Store in airtight containers for 3 to 4 days. Leftovers make an easy packed lunch.
To reheat, add a splash of chicken broth or water, cover, and warm in a pot over low heat or in the microwave, stirring halfway through. Heat leftovers until steaming hot, to at least 165°F, as shown in the safe minimum internal temperature chart.
Tips and Variations
- Pick your sausage. Kielbasa, andouille, smoked turkey sausage, or smoked chorizo all work. Check the package, since most smoked sausage is sold fully cooked and only needs browning and heating.
- Use the right pot. A wide pot with a tight lid helps the rice cook evenly. A loose lid lets steam escape and can leave the top layer of rice firm.
- Do not stir while it simmers. Stirring releases starch and can make the rice gummy.
- Change the vegetables. Frozen green beans, corn, or chopped spinach can replace the peas and carrots.
- Add spice. A pinch of cayenne or a teaspoon of Cajun seasoning gives the pot more kick.
- Adjust the liquid. If the rice is still firm when the liquid is gone, add a few tablespoons of broth, cover, and cook 3 to 5 more minutes.
Frequently Asked Questions
How much liquid do you need for long-grain white rice?
About 2 cups of liquid per 1 cup of rice works for most long-grain white rice. This recipe uses 1 1/2 cups rice and 3 cups broth, plus the moisture from the frozen vegetables and onion.
What kind of smoked sausage works best?
Kielbasa is the most common choice and has a mild smoky flavor. Andouille adds heat, and smoked turkey sausage is a lighter option. Slice it evenly so each piece browns at the same rate.
Can I use brown rice or another grain?
Brown rice needs more liquid and a noticeably longer cook time, so the timing in this recipe would change. For the smoothest results, stick with long-grain white rice.
Can I make this ahead for meal prep?
Yes. It reheats well and stays flavorful for 3 to 4 days in the refrigerator. Portion it into containers and add a splash of broth when reheating.
Is this recipe gluten-free?
Rice and most broths are gluten-free, but sausage and broth labels vary. Check the ingredient labels on your sausage and chicken broth to be sure.
Smoked Sausage and Vegetable Rice
Ingredients
Main Ingredients
- 14 oz smoked sausage such as kielbasa, sliced into 1/4-inch rounds
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 1 medium bell pepper chopped
- 2 cloves garlic minced
- 1 ½ cups long-grain white rice
- 1 tsp paprika
- 3 cups chicken broth
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 1 ½ cups frozen peas and carrots
- chopped parsley or sliced green onions for garnish
Instructions
Cooking
- Heat the olive oil in a large, deep skillet or Dutch oven with a lid over medium-high heat. Brown the sausage slices in a single layer for 4 to 5 minutes, turning once. Transfer to a plate and leave the drippings in the pot.
- Reduce the heat to medium. Add the onion and bell pepper and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Stir in the rice and paprika and cook for 1 minute, until the grains look slightly glossy.
- Pour in the chicken broth and add the salt and pepper. Return the sausage to the pot, scrape up any browned bits, and bring to a boil.
- Reduce the heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
- Scatter the frozen peas and carrots over the top, cover, and cook for 5 more minutes, until the rice is tender and the liquid is absorbed.
- Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, adjust the salt, and garnish with parsley.
