Sausage and Rice is a flavorful, one-skillet meal that brings together bold spices, colorful vegetables, and hearty smoked sausage in a savory tomato and rice base. It’s a comforting and satisfying dish that’s perfect for weeknights when you want something easy, filling, and made in just one pan. Inspired by Southern and Creole cooking, this recipe is packed with aromatic herbs and spices, making every bite warm, smoky, and delicious.
The combination of smoked sausage with sautéed onions and peppers creates a rich, savory foundation, while the fire-roasted tomatoes and chicken broth infuse the rice with robust flavor. Best of all, the dish comes together using pantry staples and simple ingredients. It’s budget-friendly, easy to make in bulk, and a great option for meal prep or feeding a hungry family.
Why You’ll Love This Recipe:
• One-Pot Wonder: Everything cooks in one skillet—less mess, more flavor.
• Bold and Smoky: Smoked sausage, paprika, and herbs create deep flavor in every bite.
• Hearty and Satisfying: A filling meal made with rice, sausage, and vegetables.
Ingredients:
• 2 tablespoons olive oil
• 14 ounces smoked sausage, cut into ½-inch rounds
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• 1½ cups long-grain white rice
• 2 bay leaves
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can fire-roasted diced tomatoes
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions:
Step 1: Brown the Sausage
• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the smoked sausage rounds and brown them on both sides, about 4–5 minutes.
• Remove the sausage to a plate and set aside.
Step 2: Sauté the Vegetables
• If needed, add the remaining tablespoon of olive oil to the skillet.
• Add the chopped onion and cook for 2–3 minutes, stirring occasionally.
• Add the red and green bell peppers and cook for 5 minutes, until the onions are soft and the peppers are slightly tender.
Step 3: Add Garlic and Spices
• Reduce heat to low. Add the minced garlic, smoked paprika, basil, thyme, oregano, and marjoram.
• Stir constantly for about 1 minute to bloom the spices without burning the garlic.
Step 4: Add Rice and Toast
• Stir in the uncooked rice and cook over medium heat for 2 minutes, stirring constantly. This helps develop a nuttier flavor in the rice.
Step 5: Add Liquids and Simmer
• Add the bay leaves, chicken broth, and fire-roasted diced tomatoes (with their juices). Stir well to combine.
• Return the browned sausage to the skillet.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
Step 6: Rest and Finish
• Remove the skillet from heat and let it rest, covered, for 5–10 minutes. This allows the rice to steam and finish cooking.
• Discard the bay leaves. Fluff the rice with a fork.
Step 7: Season and Garnish
• Season with salt and freshly ground black pepper to taste.
• Garnish with chopped fresh parsley or thyme if desired. Serve hot.
Tips:
• Rice Type Matters: Long-grain white rice works best. Avoid instant or short-grain rice as it may become mushy.
• Make it Spicy: Add cayenne pepper or hot sauce for extra heat.
• Add Greens: Stir in spinach or kale during the last 5 minutes for added nutrition.
• Swap the Sausage: Use turkey sausage, andouille, or kielbasa depending on your taste preference.
Storage Options:
• Refrigerator: Store in an airtight container for up to 4 days. Reheat in a skillet or microwave with a splash of broth or water.
• Freezer: Let cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as above.
• Meal Prep Friendly: Divide into portions for easy lunches or dinners throughout the week.
