Smoked Sausage and Rice
A simple and delicious one-pot meal combining savory smoked sausage, colorful vegetables, and fluffy rice, ready in about 30 minutes.
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!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Customize the veggies and sausage types to your preference. Consider adding hot sauce or lemon juice for extra flavor.