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Smoked Sausage and Rice

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A delicious one-pot meal featuring smoked sausage, colorful peppers, and rice, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Cooking Base
  • 3 tbsp extra virgin olive oil
  • 5 cloves garlic, finely minced
  • 2 medium onions, chopped (or 1 large)
  • 1 each yellow capsicum, cut into 1.5cm / 1" squares
  • 1 each red capsicum, cut into 1.5cm / 1" squares
Main Ingredients
  • 400 g kransky or other smoked sausages, sliced 0.5cm thick / 1/4" thick ~3 sausages
  • 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)

Method
 

Cooking Sausage
  1. 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.
Cooking Onion and Garlic
  1. 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.
Adding Rice and Liquid
  1. 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
  1. Cover the pot with a lid and cook for 20 minutes.
Adding Peas and Resting
  1. 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.
Fluffing and Serving
  1. Add parsley and use a fork to fluff the rice. Serve immediately!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 3g

Notes

This dish is best served hot and can be enjoyed on its own or with a simple side salad. For leftovers, let cool before transferring to an airtight container and store in the refrigerator for up to 3 days. Reheat in a pot, adding a splash of chicken stock if needed.
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