Description
This Sausage and Rice Recipe is a hearty, flavorful one-pan meal featuring smoky sausage, tender rice, and classic Southern ingredients. Perfect for a quick and satisfying dinner, it combines sautéed smoked sausage with aromatic vegetables and rice cooked in savory chicken broth, spiced with paprika, thyme, and black pepper. Garnished with fresh parsley, this dish offers a comforting balance of protein, carbs, and vibrant flavors.
Ingredients
Scale
Sausage and Vegetables
- 1 pound smoked sausage (such as andouille or kielbasa), sliced into rounds
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Rice and Seasoning
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- Salt to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat olive oil in a large skillet or sauté pan over medium heat. Add the sliced sausage and cook for 4–5 minutes until browned. Remove the sausage from the pan and set aside to keep warm.
- Sauté Vegetables: In the same pan, add the diced onion and green bell pepper. Cook for 3–4 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and sauté for an additional 30 seconds, ensuring the garlic does not burn.
- Toast the Rice: Add the uncooked rice to the pan and stir well to coat it with the oil and vegetables. Cook for 1–2 minutes, stirring frequently to lightly toast the rice and develop flavor.
- Add Liquids and Seasonings: Pour in the chicken broth, then add paprika, black pepper, dried thyme, and salt to taste. Stir thoroughly to combine all ingredients evenly.
- Simmer and Cook: Return the browned sausage to the pan and mix it into the rice mixture. Bring everything to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 18–20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Let it Rest and Serve: Remove the skillet from heat and let the dish sit, covered, for 5 minutes to allow flavors to meld and rice to finish steaming. Fluff the rice with a fork, garnish with chopped parsley if desired, and serve warm.
Notes
- Substitute brown rice for white rice, but increase the chicken broth to 2 1/2 cups and cook for about 40 minutes until tender.
- Add extra vegetables such as diced tomatoes, corn, or peas to enhance flavor and nutrition.
- Incorporate red pepper flakes or use a spicy sausage to add heat to the dish.
- Use gluten-free chicken broth to keep the recipe gluten-free.
