Description
Savor the bold, smoky flavor of One Pot Smoked Sausage Rice, a hearty and comforting dish that brings dinner together with minimal fuss and maximum taste. Tender rice simmers in a rich blend of spices, garlic, and broth, soaking up the savory essence of smoky sausage and colorful vegetables. With just one pot and under 30 minutes, this satisfying meal is perfect for busy weeknights or cozy weekend cravings. It’s comfort food made easy—flavor-packed, filling, and family-friendly.
Ingredients
Ingredients
Quality smoked sausage: Kielbasa is perfect, but really any flavorful smoked sausage will work just fine.
Sweet onion and red bell pepper: These give a touch of sweetness and a splash of color that balance the rich, smoky sausage.
Long grain white rice: Stick with regular rice here—instant rice will just go mushy and mess up the texture.
Low sodium chicken broth: Adds way more flavor than water and ties everything together for a richer taste.
Tomato paste: Just a spoonful gives depth and a savory edge without overpowering the dish.
Simple seasonings: Paprika, oregano, garlic powder, salt, and pepper give you cozy, familiar flavors with minimal effort.
Instructions
Don’t use instant rice – The ratios won’t work, and you’ll end up with soggy, overcooked grains.
Let the sausage brown properly – The caramelization adds a deep, savory base that flavors the whole dish.
Watch the heat – Too high and it’ll burn on the bottom before the rice on top cooks through.
A little liquid is okay – If the rice is tender, don’t stress if there’s some broth left in the pan.
I learned quickly that rushing the browning step makes everything taste bland. My early tries weren’t bad, but they lacked that golden sausage flavor boost. Slice your sausage into 1/4-inch rounds—not too thin or they’ll vanish, not too thick or they won’t brown well. Dice the onion and bell pepper small so they cook evenly. Mix all your seasonings together in a bowl to make things easier later.
Heat a tablespoon of olive oil in a big skillet or sauté pan over medium-high. Add the sausage slices and let them sizzle for 5–6 minutes, turning occasionally so both sides get brown and crisp. That browning step is where so much of your flavor comes from. Add the diced onion and let it cook for another 3–4 minutes until it’s softened and golden.
Pour in the chicken broth, then stir in the rice, tomato paste, bell pepper, and all the seasonings you mixed. Stir well so the tomato paste breaks up and everything’s coated. Check that nothing’s stuck to the bottom of the pan. Turn up the heat and bring it to a rolling boil—it takes just a few minutes.
Once it’s boiling, cover the skillet with a lid and lower the heat to a gentle simmer. Set a timer for 20 minutes and avoid opening the lid—steam is your friend here. After 20 minutes, lift the lid and test the rice. It should be tender and most of the liquid absorbed. If needed, cover and let it cook a few minutes more.
Nutrition
- Calories: 420–480 kcal
- Sugar: 3–6g
- Fat: 18–22g
- Carbohydrates: 45–50g
- Fiber: 3–5g
- Protein: 18–22g