Ugh, Tuesdays. Am I right? By the time I’m done with work, maybe survived kid pick-up chaos, the last thing I want is some complicated kitchen project. That’s where this Smoked Sausage And Rice recipe basically swoops in wearing a superhero cape. I swear, I threw something like this together out of desperation years ago, and it was… fine. But over time, messing with it here and there – little more spice, figuring out the exact right amount of broth so the rice isn’t crunchy or mushy – it turned into this. And THIS is gooood. Smoky, savory, fills you up, and – my favorite part – uses basically one skillet. Washing dishes is my nemesis, so this is HUGE.
Why am I obsessed? Because this smoked sausage and rice just works. It’s got that comforting, hearty vibe from the sausage and fluffy rice, but the peppers and onions add this pop of freshness so it doesn’t feel heavy. It smells amazing while it’s cooking – that smoky paprika and garlic? Heaven It’s the kind of meal that makes you feel like you actually cooked even though it was ridiculously easy. For real it’s probably what we eat most often when I haven’t planned anything else.
What You’ll Need (Don’t Panic, It’s Easy Stuff!)
Alright, let’s talk ingredients for this Smoked Sausage And Rice. No weird, hard-to-find stuff, promise.
- Smoked Sausage: Like, one package? Usually 12-14 ounces. Get the beef or turkey kind that’s already cooked (Kielbasa style is great). Slice it up into little coin shapes. (Side note: The veggie sausages work surprisingly well if that’s your jam!)
- Olive Oil: Just a splash for the pan.
- Onion: One regular yellow onion chopped. Gives it that “mmm, something yummy is cooking” smell. Red onion or shallots or whatever you’ve got.
- Bell Peppers: Two! Any color works. I grab whatever looks freshest or adds color. Dice ’em up. Got half a zucchini lying around? Chop that too and throw it in!
- Garlic: You know the drill. 3-4 cloves, minced. Maybe more if you’re a garlic fiend like me. No judgement.
- Rice: About 1 ½ cups. Long-grain white is easiest. Give it a quick rinse in a colander first! Trust me, it helps. Jasmine or Basmati are lovely too. (You can use brown rice, but it takes longer and needs more liquid – more on that later).
- Broth: About 3 cups. Chicken broth is my usual but veggie broth is just as good. Low sodium is smart so you can add salt to your own taste later.
- The Flavor Crew:
- Smoked paprika: Gotta have it for the smoky taste (about 1 tsp).
- Dried thyme: Maybe ½ tsp? Adds a nice herby touch.
- Black pepper: Grind some in.
- Salt: Start small (like ½ tsp), taste at the end.
- Feeling spicy? A little pinch of cayenne or red pepper flakes. Go easy!
- Fresh Parsley: Totally optional, but chopping up a couple of tablespoons makes it look pretty and adds a fresh zing. Green onions work great too.
Time Check: How Fast Can We Eat?
This is the best part – it’s quick!
- Chopping & Stuff: 15 mins, tops? Especially if you chop fast or bribe a family member to help.
- Cooking: About 30 mins on the stove. A lot of this is just letting it simmer while you maybe pour a glass of wine… or wrangle children.
- Total: Yeah, around 45 minutes start to finish. Faster than waiting for pizza delivery sometimes! Leaves more time for, you know, not being in the kitchen.
Let’s Get Cooking! Making the Smoked Sausage And Rice
Okay, grab your biggest skillet – seriously, bigger is better so stuff doesn’t fly out – preferably one with a lid. Deep breath, it’s easy!
Step 1: Get That Sausage Crispy
Pan on medium-high heat, add that splash of oil. Throw in the sausage slices. Let ’em sizzle undisturbed for a couple minutes to get some nice brown edges, then stir ’em around. Should take maybe 4-5 minutes total. Use a slotted spoon to fish ’em out onto a plate. LEAVE the tasty drippings in the pan! Golden rule.
Step 2: Soften Up the Veggies
Turn the heat down to medium. Toss in the chopped onion and peppers. Stir ’em around for 5-7 minutes until they look soft and the onion’s kinda see-through. Now, add the minced garlic. Stir it for JUST a minute until you smell it – don’t let it burn! Seriously, keep an eye on it.
Step 3: Toast the Rice & Spices
Shove the veggies over. Dump the rinsed rice into the pan. Stir it around in the oily bits for a minute or two – it helps keep the grains separate later. Sprinkle in the smoked paprika and thyme and black pepper and cayenne if you’re using it and after that stir everything like crazy for 30 seconds. Your kitchen should smell amazing right now.
Step 4: Mix It All Up
Pour in the broth and add that first little bit of salt. Stir stir stir, making sure to scrape up any browned bits stuck to the bottom – that’s pure flavor! Plop the cooked sausage back in and turn the heat up just enough to get the whole thing gently bubbling.
Step 5: Lid On, Heat Down, Walk Away
As soon as it bubbles, turn the heat down to LOW like really low. Clamp the lid on tight and set a timer for 18-20 minutes. Now here’s the key: LEAVE IT ALONE. Noo peeking! Let the steam work its magic. Go check your email, fold one sock or whatever. Just don’t lift the lid.
Step 6: The Final Fluff
Timer’s up? Turn off the stove heat completely. Let the pan sit there, still covered, for 5-10 more minutes. This lets the rice finish perfectly. Okay, now you can lift the lid! Wowza, right? Grab a fork, gently fluff up that beautiful Smoked Sausage And Rice. Stir in the parsley if you’re using it. Give it a taste – needs anything? More salt? Now’s the time!
Feeling Virtuous? Healthier Swaps for Smoked Sausage And Rice
Want to lighten it up a bit? Easy peasy:
- Brown Rice Power: Swap in brown rice. Just remember: more broth (add about ½ cup extra) and way more cooking time (closer to 40-50 mins). It’s heartier!
- Lean Sausage: Check the labels – turkey or chicken smoked sausage is usually leaner. Plant-based works great too.
- Veg Out: Add more veggies! Zucchini, mushrooms, broccoli florets (add near the end), maybe some spinach stirred in until it wilts. Go wild.
- Salt Sense: Use low-sodium broth and add salt yourself at the end. You control it!
Eating & Storing Your Awesome Creation
Honestly, I usually just scoop this Smoked Sausage And Rice into a bowl and call it dinner. But if you wanna be fancy:
- A simple green salad on the side is nice.
- A dollop of sour cream or plain Greek yogurt is surprisingly good.
- I almost always add hot sauce, but that’s just me.
- Crusty bread? Never a bad idea.
Leftovers? Heck yes! They make the best lunch.
- Fridge: Cool it, stick it in an airtight container, good for 3-4 days easy.
- Reheating: Microwave works, or gently reheat in a pan with a splash of water or broth so it doesn’t dry out.
- Prep Ninja: Chop your veggies/sausage ahead of time! Keep ’em in bags/containers in the fridge. Dinner = SO fast.
- Freezer: You can freeze it, but just know the rice texture might get a little… funky. Not terrible, but not quite as good as fresh. Fair warning!
Seriously Though, Why I REALLY Love This Dish
Look, this Smoked Sausage And Rice isn’t fancy gourmet food. But it is:
- Deliciously smoky and savory.
- Made in ONE PAN (did I mention I hate dishes?).
- Fast enough for real life.
- Super easy to tweak.
- Just plain satisfying, cozy food.
It’s reliable. It’s yummy. It saves me on nights when I just can’t. I really, really think you’ll like it too.
So, what are you waiting for?! Give this Smoked Sausage And Rice a go! And please, for the love of easy dinners, come back and tell me how it went in the comments! Did you add peas? Forget the onions? Burn the garlic just a little bit (we’ve all been there!)? Let me know! Happy cooking, hope you love it!
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Smoked Sausage And Rice
Quick & easy Smoked Sausage And Rice recipe! Flavorful one-pot skillet dinner ready fast. Perfect weeknight meal solution. Try it!
Ingredients
- 1 package (12-14 ounces) smoked sausage (beef or turkey, pre-cooked, sliced into coins—veggie sausage works too!)
- 1 tablespoon olive oil (just a splash for the pan)
- 1 medium yellow onion (chopped up—red onion or shallots are fine too)
- 2 bell peppers (any color, diced—mix it up or toss in half a zucchini if you’ve got it)
- 3-4 garlic cloves (minced—add more if you’re obsessed like me)
- 1 ½ cups long-grain white rice (rinsed—Jasmine or Basmati are awesome, brown rice works with tweaks)
- 3 cups chicken broth (or veggie broth—low-sodium lets you control the salt)
- 1 teaspoon smoked paprika (brings that smoky magic)
- ½ teaspoon dried thyme (for a cozy herby kick)
- ¼ teaspoon black pepper (freshly ground is best)
- ½ teaspoon salt (start light, adjust later)
- Optional: pinch of cayenne or red pepper flakes (if you like a little heat)
- 2 tablespoons fresh parsley (chopped—green onions are great too, totally optional)
Instructions
Step 1: Get That Sausage Crispy
Pan on medium-high heat, add that splash of oil. Throw in the sausage slices. Let 'em sizzle undisturbed for a couple minutes to get some nice brown edges, then stir 'em around. Should take maybe 4-5 minutes total. Use a slotted spoon to fish 'em out onto a plate. LEAVE the tasty drippings in the pan! Golden rule.
Step 2: Soften Up the Veggies
Turn the heat down to medium. Toss in the chopped onion and peppers. Stir 'em around for 5-7 minutes until they look soft and the onion's kinda see-through. Now, add the minced garlic. Stir it for JUST a minute until you smell it – don't let it burn! Seriously, keep an eye on it.
Step 3: Toast the Rice & Spices
Shove the veggies over. Dump the rinsed rice into the pan. Stir it around in the oily bits for a minute or two – it helps keep the grains separate later. Sprinkle in the smoked paprika, thyme, black pepper, and cayenne if you're using it. Stir everything like crazy for 30 seconds. Your kitchen should smell amazing right now.
Step 4: Mix It All Up
Pour in the broth and add that first little bit of salt. Stir stir stir, making sure to scrape up any browned bits stuck to the bottom – that's pure flavor! Plop the cooked sausage back in. Turn the heat up just enough to get the whole thing gently bubbling.
Step 5: Lid On, Heat Down, Walk Away
As soon as it bubbles, turn the heat down to LOW. Like, really low. Clamp the lid on tight. Set a timer for 18-20 minutes. Now here's the key: LEAVE IT ALONE. No peeking! Let the steam work its magic. Go check your email, fold one sock, whatever. Just don't lift the lid.
Step 6: The Final Fluff
Timer's up? Turn off the stove heat completely. Let the pan sit there, still covered, for 5-10 more minutes. This lets the rice finish perfectly. Okay, now you can lift the lid! Wowza, right? Grab a fork, gently fluff up that beautiful Smoked Sausage And Rice. Stir in the parsley if you're using it. Give it a taste – needs anything? More salt? Now's the time!
Notes
Nutrition Information:
Yield: 4-6 servingsAmount Per Serving:Calories: Approx. 550-650 kcal per serving
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