Smoked Sausage and Rice
A quick and easy one-pot meal that combines smoked sausage, rice, and vegetables, perfect for busy weeknight dinners.
Ingredients
For the Dish
- 3 tbsp extra virgin olive oil
- 5 cloves garlic, finely minced
- 2 medium onions, chopped (or 1 large)
- 1 medium yellow capsicum, cut into 1.5cm / 1" squares
- 1 medium red capsicum, cut into 1.5cm / 1" squares
- 400 g kransky or other smoked sausages, sliced 0.5cm thick / 1/4" thick
- ¾ tsp salt
- ½ tsp pepper
- ¾ tsp smoked paprika (sub normal paprika)
- 1 ½ cup long grain white rice, uncooked
- 2 ½ cups chicken stock/broth, low sodium (or veg stock)
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Instructions
Cooking the Sausage
- Heat 2 tablespoons of oil in a large heavy-based pot over medium-high heat.
- Add the sausages and cook until golden. Remove them with a slotted spoon.
Cooking the Vegetables
- Add the remaining 1 tablespoon of oil.
- Add the garlic and onion, and cook for 2 minutes.
- Then add the capsicum and cook for another 2 minutes until the onion is translucent.
Adding Rice and Liquid
- Add the rice, chicken stock, paprika, salt, pepper, and the cooked sausage to the pot.
- Stir everything together, bring to a boil, then reduce the heat to low so it simmers gently.
Cooking the Dish
- Cover the pot with a lid and cook for 20 minutes.
Final Steps
- Once the time is up, remove the pot from the stove.
- Quickly remove the lid, add the peas, and put the lid back on.
- Let it rest for 10 minutes—the residual heat will cook the peas.
- Add parsley if you like. Use a fork to fluff the rice. Serve immediately!
Notes
This dish is best served hot and pairs well with a salad or crusty bread. For added flavor, sprinkle extra paprika or hot sauce before serving. Ensure to chop the vegetables evenly for uniform cooking, and feel free to use any smoked sausage like andouille or kielbasa. Additional vegetables like corn, carrots, or spinach can be included for more variety.