Smoked Sausage and Rice – Easy One-Pot Dinner Recipe
A flavorful and easy one-pot dinner featuring smoky turkey sausage, tender long grain rice, and vibrant vegetables. This hearty and comforting dish combines sautéed sausages with garlic, onions, and bell peppers, cooked together with rice and chicken stock for a perfectly seasoned meal in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Meat & Protein
- 400 g (14 oz) Turkey smoked sausages, sliced 0.5 cm (1/4″) thick (~3 sausages)
Vegetables
- 5 garlic cloves, finely minced
- 2 medium onions, chopped (or 1 large onion)
- 1 yellow capsicum, cut into 1.5 cm (1″) squares
- 1 red capsicum, cut into 1.5 cm (1″) squares
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Pantry & Dry Goods
- 3 tbsp extra virgin olive oil
- 1 1/2 cups long grain white rice, uncooked
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp smoked paprika (or substitute with regular paprika)
Liquids
- 2 1/2 cups low sodium chicken stock or broth (vegetable stock optional)
Instructions
- Cook sausage: Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add the sliced turkey smoked sausages and cook until they are golden brown on all sides. Remove the sausages using a slotted spoon and set aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add the minced garlic and chopped onions, cooking for about 2 minutes until fragrant and the onions begin to soften. Then add the diced yellow and red capsicum and cook for another 2 minutes until the onions turn translucent.
- Add rice and liquid: Add the uncooked rice into the pot along with the chicken stock, smoked paprika, salt, pepper, and the cooked sausages. Stir the mixture well, bring it to a boil, then reduce the heat to low for a gentle simmer.
- Cover and cook: Cover the pot with a lid and let it cook for 20 minutes without stirring, allowing the rice to absorb the liquid and flavors fully.
- Add peas and rest: Remove the pot from the heat. Quickly remove the lid, stir in the thawed frozen peas, then immediately replace the lid. Let the dish rest for 10 minutes so the residual heat can cook the peas perfectly.
- Fluff and serve: Stir in the chopped parsley for freshness, use a fork to fluff the rice gently, and serve the dish immediately while warm and fragrant.
Notes
- You can substitute smoked paprika with regular paprika if smoked flavor is unavailable.
- For different textures, try using basmati or jasmine rice but adjust the cooking liquid accordingly.
- Using low sodium stock helps control saltiness in the dish.
- Turkey smoked sausage can be swapped with other smoked sausages if preferred.
- Resting the dish with the lid on after cooking allows the flavors to meld and peas to cook without overcooking.