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Hearty Smoked Sausage Rice

Category: Meals for Every Occasion

Brown smoked sausage and onions, then cook everything together with rice, peppers, and seasoning—all in one pot. Done in 40 minutes for 6 servings.
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Clare Greco
Updated on Mon, 23 Jun 2025 17:15:29 GMT
Smoked Sausage and Rice Dish Save
Smoked Sausage and Rice Dish | homebitesbyana.com

On hectic nights when everyone's hungry and I'm wiped, this smoked sausage and rice combo in a single pan totally comes to the rescue. You dump all the stuff in, let it cook, and somehow you get this yummy, filling meal that fills your kitchen with the best smell. I actually stumbled onto this idea during one of those weeks when I hadn't made it to the store, so I just tossed together whatever was in the pantry. Funny how your best meals sometimes happen when you're desperate and just need to get food on the table.

My neighbor first showed me this idea after my husband had an operation and she dropped off a warm casserole for us. Hers was a bit different, but making sausage, rice, and veggies all together totally won me over. Now, any time I need something cozy but don't want to fuss much, this is what I make.

Tasty Ingredients

  • Good smoked sausage: Kielbasa is great, or use any flavorful smoked sausage you like
  • Red bell pepper and sweet onion: Bright colors and a bit of sweetness lighten up the smoky sausage
  • White long grain rice: Stick with old-school rice, not the quick-cooking kind or it'll go mushy
  • Chicken stock (low salt): Makes the rice tastier than just water and pulls everything together
  • Tomato paste: You only need a small amount, but it gives the dish some depth without overpowering it
  • Easy spices: Use paprika, garlic powder, oregano, salt, and pepper for that warm, homey flavor
One Pot Smoked Sausage And Rice Save
One Pot Smoked Sausage And Rice | homebitesbyana.com

Simple Cooking Steps

Starting things off
Chop your onion and pepper small so they cook evenly, and slice the sausage into coins about a quarter inch each. Stir your spices together so they're all set to go.
Browning for flavor
Splash some olive oil in a big skillet, then toss in the sausage coins. Let them sit a few minutes so they get brown spots, flipping every so often so both sides get color. Once they're looking good, toss in onion and let it turn caramel-y and soft for a few minutes.
Mixing it all up
Pour in the broth, then add rice, tomato paste, pepper, and your mixed spices. Stir well so nothing burns on the bottom and the tomato paste melts in. Get it all boiling hard for a minute or two.
Patience pays off
Cover it up, lower the heat, and let the whole thing barely bubble for 20 minutes. Don't open the lid too much or you'll slow the cooking. Check the rice — if it's not quite done, put the lid back and wait a couple more minutes before sneaking another look.

I accidentally found out that rushing the sausage step makes a pretty boring meal. Those first tries were just okay, but once I let the sausage get golden, everything tasted way better.

Serving Suggestions

This is pretty much all you need for dinner, but if I'm feeling fancy I might toss together a salad or warm up some green beans. Leftovers are honestly even better the next day since all the flavors kind of soak in together. If you've got parsley or green onion, go ahead and sprinkle some on top.

Change It Up

Feel free to swap out the veggies for whatever you've got – green beans, corn, even a can of tomatoes works. Using different sausages totally changes how it tastes – try andouille for a Cajun kick or Italian sausage for something new. Sometimes I dump in frozen peas at the end or add tomatoes if I want it saucier.

Storing and Reheating

Toss leftovers in the fridge and they'll be fine for four days. To warm it up, microwave or use the stovetop with a splash of broth if it seems dry. You can freeze it too, though the rice will soften up. It's honestly great for making a big batch ahead if that's your thing.

One Pot Smoked Sausage And Rice Save
One Pot Smoked Sausage And Rice | homebitesbyana.com

This is one of those weeknight standbys I can put together with my eyes closed. It's filling enough so there's never any whining, easy enough that it doesn't stress me out, and flexible for whatever's left in the fridge. Sometimes it's the easy things you just keep coming back to.

Recipe FAQs

→ Can I swap instant rice with regular rice?
Nope, it won’t turn out right. The liquid amount and cooking time are set for long-grain white rice.
→ What kind of sausage should I pick?
Kielbasa’s great, but any smoked sausage that’s fully cooked works. Try chicken or turkey sausage for a lighter twist.
→ Can I throw in other veggies?
Totally! Add mushrooms, peas, diced tomatoes, or corn. Toss faster-cooking veggies in during the last 10 minutes.
→ How can I tell if the rice is ready?
It should feel soft when you eat it, and most of the liquid will be gone. If there's a little left, that's okay—but it shouldn’t look like soup.
→ Can I prepare this in advance?
Sure! Heat it up later on the stove or in the microwave. If it seems dry, just stir in a splash of broth while warming.

Smoked Sausage Rice

Delicious mix of smoked sausage, rice, and colorful peppers all cooked in just one pot. A simple 40-minute dinner with little mess.

Prep Time
12 min
Cooking Time
28 min
Total Time
40 min
By: Ana

Category: Lunch & Dinner

Skill Level: Easy

Cuisine: American

Yields: 6 Servings (6 bowls)

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Main ingredients

01 1 cup uncooked long-grain white rice
02 2 cups chicken stock, low-sodium
03 ½ a medium-sized yellow onion, chopped (about ½ cup)
04 1 red bell pepper, finely chopped
05 14 ounces kielbasa or smoked sausage, cut into thick slices
06 3 tablespoons of tomato paste
07 2 tablespoons cooking olive oil

→ Seasonings

08 ½ teaspoon smoked paprika (use regular if preferred)
09 ¼ teaspoon of garlic powder
10 1 teaspoon dried oregano
11 ¼ teaspoon ground black pepper
12 ½ teaspoon salt

→ For garnish

13 Chopped parsley or sliced green onions (optional)

Steps

Step 01

Chop up your onion and bell pepper into small cubes. Slice the sausage into rounds about ¼-inch thick. Combine oregano, paprika, salt, black pepper, and garlic powder in a small dish.

Step 02

Warm olive oil in a large skillet or sauté pan over medium-high heat. Toss in the sausage slices and cook for roughly 5 minutes, stirring here and there, until they get some color.

Step 03

Throw the chopped onion into the pan with the sausage. Stir and sauté for a few minutes, about 3 or 4, until you notice the onions softening and browning just slightly.

Step 04

Pour in the chicken broth. Toss in the rice, tomato paste, bell pepper, and spice mix. Stir everything around so it’s evenly combined and bring it to a rolling boil.

Step 05

Lower the heat to medium-low, slap on the lid, and let it simmer gently. Check after about 20 minutes. The rice should be cooked through, and most of the liquid should be soaked up.

Step 06

Take off the lid and let it sit for 5 more minutes. The rice will finish absorbing the last bits of liquid. Top with parsley or green onions, if you want, and dish it up.

Notes

  1. Stick to long-grain white rice. Quick-cooking or instant rice won’t absorb the liquid properly in this dish.
  2. If you've got smoked paprika, use that. It’ll give much deeper flavor than the regular kind.
  3. You’re good if there’s just a little bit of liquid left after cooking, as long as the rice is soft.
  4. This one-pan meal is perfect for hectic nights when you just want something tasty and filling with minimal cleanup.

Required Equipment

  • A 12-inch skillet or large pan with a lid
  • Small bowl for mixing spices
  • A sturdy wooden spoon for stirring

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • The sausage might include some soy ingredients.
  • Processed sausage could have traces of dairy.

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 376
  • Fat: 23 g
  • Carbs: 31 g
  • Protein: 11 g