Smoked Sausage and Vegetable Rice
Browned smoked sausage, onion, bell pepper, and paprika rice simmered in chicken broth and topped with peas and carrots, all made in one pot.
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.
Notes
Nutrition values are an estimate per serving and vary with the sausage you choose. Most smoked sausage is sold fully cooked, so check the package. Leftovers keep in the refrigerator for 3 to 4 days. Add a splash of broth when reheating and heat until steaming hot, to at least 165°F.