why make this recipe

Smoked Sausage and Rice is a fantastic choice for a quick and easy dinner. This one-pot meal combines the savory flavors of smoked sausage with colorful peppers and rice, making it both delicious and visually appealing. It’s perfect for busy weeknights when you want a hearty meal without a lot of cleanup.

how to make Smoked Sausage and Rice

Ingredients:

3 tbsp extra virgin olive oil
5 garlic cloves, finely minced
2 medium onions, chopped (or 1 large)
1 yellow capsicum, cut into 1.5cm / 1" squares
1 red capsicum, cut into 1.5cm / 1" squares
400 g / 14oz (~3) kransky or other smoked sausages, sliced 0.5cm thick / 1/4" thick
3/4 tsp salt
1/2 tsp pepper
3/4 tsp smoked paprika (sub normal paprika)
1 1/2 cup long grain white rice, uncooked
2 1/2 cups chicken stock/broth, low sodium (or veg stock)
2 cups frozen peas, thawed
2 tbsp parsley, chopped (optional)

Directions:

Cook sausage: Heat 2 tbsp oil in a large heavy-based pot over medium-high heat. Add sausages and cook until golden. Remove them with a slotted spoon.
Cook onion and garlic: Add the remaining 1 tbsp oil to the pot. Add garlic and onion, cooking for 2 minutes. Then, add capsicum and cook for another 2 minutes until the onion is translucent.
Add rice and liquid: Introduce rice, chicken stock, paprika, salt, pepper, and the cooked sausage to the pot. Stir everything together, bring to a boil, and then reduce the heat to low to simmer gently.
Cover and cook: Cover the pot with a lid and cook for 20 minutes.
Add peas and rest: Remove the pot from the stove. Quickly open the lid, add the peas, and cover it again. Let it rest for 10 minutes; the residual heat will cook the peas.
Fluff and serve: Add parsley and use a fork to fluff the rice. Serve immediately!

how to serve Smoked Sausage and Rice

This dish is best served hot and can be enjoyed on its own or with a simple side salad. It’s also great for feeding a crowd, making it perfect for family dinners or casual gatherings.

how to store Smoked Sausage and Rice

If you have leftovers, let the dish cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat, adding a splash of chicken stock if needed to refresh the moisture.

tips to make Smoked Sausage and Rice

Customize the sausage: Feel free to use your favorite smoked sausage or even a spicy variety if you like some heat.
Add extra veggies: You can add more vegetables like corn, carrots, or spinach to boost nutrition and flavor.
Adjust seasoning: Taste and adjust the salt and pepper according to your preference.

variation

You can make this recipe vegetarian by substituting the smoked sausage with vegetarian sausage or chickpeas. Also, try using brown rice or quinoa for a different texture and flavor.

FAQs

Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and add more liquid since brown rice takes longer to cook.
Is this recipe gluten-free?
Yes, as long as you use gluten-free sausage and check the chicken stock for gluten-free labeling.
Can I freeze this dish?
Yes, you can freeze the Smoked Sausage and Rice. It keeps well for up to 2 months. Just ensure it cools down completely before freezing.