One-Pot Smoked Sausage and Rice Delight
Smoked Sausage and Rice – Easy One Pot Dinner!
Introduction
Looking for a simple and delicious dinner idea? Try making Smoked Sausage and Rice! This easy one-pot meal is quick to prepare and perfect for a busy weeknight. It combines savory smoked sausage with colorful vegetables and fluffy rice, creating a satisfying dish that everyone will love.
Why Make This Recipe
There are many reasons to make Smoked Sausage and Rice. First, it’s a one-pot dish, meaning fewer pots and pans to wash afterward. It’s also quick to cook, taking only about 30 minutes from start to finish. Each bite is packed with flavor thanks to the garlic, onions, and smoked paprika. Plus, it includes veggies and protein, making it a well-rounded meal that is visually appealing and nutritious.
How to Make Smoked Sausage and Rice
Making Smoked Sausage and Rice is a straightforward process. Follow these simple steps, and you’ll have a delicious meal ready to serve in no time.
Ingredients :
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 onions, chopped (or 1 large)
- 1 yellow capsicum, cut into 1.5cm (1") squares
- 1 red capsicum, cut into 1.5cm (1") squares
- 400 g (14oz, ~3) kransky or other smoked sausages, sliced 0.5cm thick (1/4")
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (sub normal paprika if needed)
- 1 1/2 cup long grain white rice, uncooked
- 2 1/2 cups chicken stock/broth, low sodium (or vegetable stock)
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Directions :
- Cook sausage: Heat 2 tbsp oil in a large heavy-based pot over medium-high heat. Add the sausages and cook until golden. Remove them with a slotted spoon.
- Cook onion and garlic: Add the remaining 1 tbsp oil. Add the minced garlic and chopped onions, then cook for 2 minutes. Next, add the capsicum and cook for another 2 minutes until the onion becomes translucent.
- Add rice and liquid: Now it’s time to add the rice, chicken stock, smoked paprika, salt, pepper, and the cooked sausage back to the pot. Stir everything together, bring to a boil, then lower the heat to let it simmer gently.
- Cover and cook: Cover the pot with a lid and let it cook for about 20 minutes.
- Add peas and rest: Remove the pot from the stovetop. Quickly lift the lid, add the thawed peas, and put the lid back on. Let it rest for 10 minutes; the residual heat will cook the peas perfectly.
- Fluff and serve: Finally, add chopped parsley for a touch of color. Use a fork to fluff up the rice, and it’s ready to serve!
How to Serve Smoked Sausage and Rice
Serve Smoked Sausage and Rice hot, straight from the pot. It makes a great main dish on its own. You can pair it with a side salad or some crusty bread for a complete meal.
How to Store Smoked Sausage and Rice
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
Tips to Make Smoked Sausage and Rice
- Feel free to use any type of smoked sausage you like. Chicken sausage or turkey sausage also works great.
- You can customize the veggies used in this dish! Other options include carrots, corn, or spinach.
- To enhance the flavor, consider adding a splash of hot sauce or a squeeze of lemon juice before serving.
Variation
For a spicy version, you can add chopped jalapeños or a dash of cayenne pepper. You can also make it a vegetarian dish by using plant-based sausage and vegetable stock.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but you will need to adjust the cooking time and amount of liquid. Brown rice generally takes longer to cook.
Q: How can I make this dish gluten-free?
A: Ensure that the smoked sausage and chicken stock you use are gluten-free.
Q: Can I make this recipe in a slow cooker?
A: Yes! You can brown the sausage and vegetables, then transfer everything to a slow cooker. Cook on low for 4-6 hours until the rice is tender.
Now, get cooking and enjoy this delightful one-pot meal with your family!
Smoked Sausage and Rice
Ingredients
For the base
- 3 tbsp extra virgin olive oil
- 5 cloves garlic, finely minced
- 2 onions, chopped (or 1 large)
- 1 yellow capsicum, cut into 1.5cm (1") squares
- 1 red capsicum, cut into 1.5cm (1") squares
- 400 g kransky or other smoked sausages, sliced 0.5cm thick (1/4")
Seasonings and Rice
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (or normal paprika if needed)
- 1 1/2 cup long grain white rice, uncooked
- 2 1/2 cups chicken stock/broth, low sodium (or vegetable stock)
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Instructions
Cooking the Sausage
- Heat 2 tbsp oil in a large heavy-based pot over medium-high heat. Add the sausages and cook until golden. Remove them with a slotted spoon.
Sautéing Vegetables
- Add the remaining 1 tbsp oil. Add the minced garlic and chopped onions, then cook for 2 minutes.
- Next, add the capsicum and cook for another 2 minutes until the onion becomes translucent.
Cooking Rice
- Add the rice, chicken stock, smoked paprika, salt, pepper, and the cooked sausage back to the pot. Stir everything together, bring to a boil, then lower the heat to let it simmer gently.
- Cover the pot with a lid and let it cook for about 20 minutes.
- Remove the pot from the stovetop. Quickly lift the lid, add the thawed peas, and put the lid back on. Let it rest for 10 minutes.
Final Touches
- Add chopped parsley for a touch of color. Use a fork to fluff up the rice, and it’s ready to serve!
