Smoked Sausage and Rice
Smoked sausage, bell peppers, and long-grain rice cooked together in seasoned broth in one pot, finished with peas.
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.
Notes
Use long-grain white rice. Refrigerate within 2 hours and use within 3 to 4 days; reheat with a splash of broth. Nutrition is an estimate; choose lower-sodium sausage to reduce salt.