Why Make This Recipe
Sausage and Rice is a delightful one-pot meal that combines the rich flavors of smoked sausage with the heartiness of rice and colorful vegetables. It’s a dish that offers comfort and is sure to satisfy your hunger. This recipe is not only simple to make but also perfect for busy weeknight dinners or as a tasty dish for gatherings. The mix of spices and herbs adds great flavor, while the chicken broth and tomatoes provide moisture, making every bite delicious.
How to Make Sausage and Rice
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
Directions:
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate.
- If needed, add another tablespoon of olive oil to the skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally.
- Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram. Cook for 1 minute while stirring.
- Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.
- Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender.
- Remove the skillet from the heat and let it rest covered for 5-10 minutes.
- Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Garnish with fresh thyme or parsley.
How to Serve Sausage and Rice
Serve Sausage and Rice warm, straight from the skillet. It pairs well with a side of salad or crusty bread. For a special touch, you can garnish with fresh herbs like thyme or parsley. This dish is filling on its own but can be complemented with your favorite hot sauce for an extra kick!
How to Store Sausage and Rice
If you have leftovers, let the Sausage and Rice cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop with a splash of chicken broth to prevent drying out.
Tips to Make Sausage and Rice
- Choose your favorite smoked sausage for different flavor profiles. Andouille or kielbasa are great options.
- Feel free to add other vegetables such as corn, peas, or zucchini for more nutrition.
- Adjust the spices based on your preference; more paprika for smokiness or more herbs for freshness.
Variation
For a healthier twist, you could use brown rice instead of white rice. However, cooking time will vary, so be sure to check the package instructions for brown rice.
FAQs
Can I use uncooked rice instead of pre-cooked?
Yes, this recipe uses uncooked rice. Make sure to adjust the cooking time accordingly if using a different type of rice.
Can I freeze Sausage and Rice?
Yes, you can freeze it! Just ensure it’s in an airtight container. It will last about 2-3 months in the freezer.
Can I make this dish vegetarian?
Absolutely! Substitute the smoked sausage with plant-based sausage or beans, and use vegetable broth instead of chicken broth to keep it vegetarian.
Sausage and Rice
Ingredients
Main 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 leaves bay leaves
- 2 cups low-sodium chicken broth
- 1 15-ounce can fire-roasted diced tomatoes
- Salt to taste
- Freshly ground black pepper
Instructions
Cooking
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate.
- If needed, add another tablespoon of olive oil to the skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally.
- Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram. Cook for 1 minute while stirring.
- Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.
- Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender.
- Remove the skillet from the heat and let it rest covered for 5-10 minutes.
- Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Garnish with fresh thyme or parsley.