This smoked sausage and rice dish is one of those meals I reach for when the day feels long and I just want dinner to come together without fuss. Everything cooks in one pot, and the rice soaks up all the smoky, savoury flavour from the sausage. The whole thing feels comforting without being heavy, and it’s the kind of recipe I’ve cooked both for quiet evenings alone and for feeding a hungry group.
I often say that smoked sausage is a pantry hero. It keeps well, it already has loads of seasoning, and it browns beautifully in a pan, leaving behind that flavourful oil that practically seasons the rice for you. Whether you use kielbasa, chorizo, andouille, or whatever smoked sausage you like, the personality of the dish shifts just slightly each time. I enjoy that part — it keeps things familiar but never boring.
Why This Works So Well
The real magic here is how the sausage flavours everything. As it browns, it releases seasoned fat into the pan, and that becomes the foundation for the rice. It reminds me a bit of how my grandmother used leftover oil from frying fish to season vegetables — you get deeper taste without extra steps or complicated sauces.
The rice cooks right in the same pot, which means fewer dishes and less thinking. This is something I often make on nights when I don’t want to stare at a sink later. And since the vegetables cook right in as well, you get a balanced meal in a casual, everyday way. Nothing fancy, just food that tastes good.
Ingredients You’ll Need
Smoked sausage
Choose a smoked sausage you enjoy. I rotate between kransky, kielbasa, or smoked chorizo depending on what I have on hand. Each gives a slightly different flavour, which keeps the dish interesting.
Rice
I prefer long grain white rice for this because it keeps the grains separate and tender. Basmati works too if you want a gentle aroma. Short or medium grain will be a little softer, which is fine if that’s how you like it. Jasmine rice works if water is reduced slightly.
Onion and garlic
These two create the base savoury taste and shouldn’t be skipped.
Smoked paprika
Adds a mellow warmth and supports the smoky notes from the sausage.
Capsicum (bell peppers)
I like red and yellow for a touch of sweetness and colour. But feel free to use what’s in your fridge — carrot, celery, corn, green beans, or zucchini fit right in.
Chicken broth
Using broth instead of water creates deeper flavour. I lean toward low-salt so the dish doesn’t become too salty.
Peas
They get added at the end and warm up gently. It keeps them bright and just tender, not overcooked.
How to Cook It (One Pot Method)
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Brown the sausage
Slice and cook it until golden. I never rush this step; letting the sausage colour well is what seasons the pan. -
Sauté the onion and garlic
Once the sausage is set aside, that same pan holds all the flavour. The onion and garlic soften in the leftover oil and smell wonderful almost instantly. -
Add the peppers
They soften enough to blend into the rice and add a slight sweetness. -
Add the rice, broth, paprika, and the browned sausage
Everything goes back into the pot. Stir gently, then let it come to a gentle simmer. -
Cover and cook
Keep the heat low so the rice cooks slowly and evenly for about 20 minutes. -
Add peas and rest
Scatter peas on top, cover again, and let the pot sit off the heat for about 10 minutes. This step keeps the rice fluffy and lets everything settle. -
Fluff and serve
A fork works best for fluffing. I often add chopped parsley if I have some, but many nights, I don’t bother.
Serving ideas
Most of the time, I scoop this straight from pot to plate and call it dinner. If you want to round things out further:
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A simple cucumber salad works well.
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A quick spoon of sour cream or plain yogurt adds creaminess.
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Warm crusty bread goes nicely if you want something extra.
This meal stands up well on its own too, which is why I make it so often.
Storing Leftovers
Pack leftovers into containers once cooled. It reheats nicely in the microwave or on the stove. If the rice feels a bit dry the next day, a splash of broth or water helps bring the texture back. It keeps well in the fridge for about 3 days.
Frequently Asked Questions
Can I use brown rice?
Brown rice needs more liquid and longer cooking time, so the timing here would be off. You would need to adjust the liquid and simmering time.
What if I only have raw sausages?
You can use them, just cut them into small pieces and brown well. They will release plenty of flavour into the pan.
Can I freeze this?
Yes. Let it cool, portion it, and freeze. When reheating, add a splash of broth or water to loosen the rice.
Can I change the vegetables?
Yes. Soft vegetables like zucchini or corn work well. Just add them at the sauté stage with the peppers.
Smoked Sausage and Rice
A cozy one-pot meal that brings hearty smoked sausage, tender rice, and vegetables together in a simple, flavorful dish.
Ingredients
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups low sodium chicken broth
- 400g (about 14 oz) smoked sausage, sliced into thick rounds
- 2 medium onions, chopped
- 5 cloves garlic, finely minced
- 1 yellow capsicum, cut into small pieces
- 1 red capsicum, cut into small pieces
- 2 cups peas, thawed
- 3 tbsp extra virgin olive oil
- 3/4 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley (optional, for finishing)
Instructions
- Heat two tablespoons of the oil in a wide, heavy pot over medium-high heat. Add the sliced sausage and cook until the edges turn golden. Transfer the sausage to a plate and set aside.
- Add the remaining oil to the same pot. Stir in the onions and garlic and let them soften. Add the capsicum and cook until the vegetables become tender and fragrant.
- Stir in the rice so it becomes lightly coated in the oil and vegetables. Return the sausage to the pot, pour in the broth, and season with smoked paprika, salt, and pepper. Mix well.
- Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it cook undisturbed for about 20 minutes.
- Remove the pot from the heat. Quickly lift the lid and scatter the peas on top, then cover again and allow everything to rest for 10 minutes so the steam warms the peas and finishes the rice.
- Fluff with a fork and stir in parsley if you like. Serve warm.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 866Total Fat 45gSaturated Fat 14gUnsaturated Fat 31gCholesterol 185mgSodium 1241mgCarbohydrates 61gFiber 8gSugar 17gProtein 54g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
I return to this smoked sausage and rice dish again and again because it’s the sort of meal that takes the pressure off. It fits into weeknights where I need something warm and grounding, but it still feels satisfying enough to share when friends stop by. The flavours come together in a natural way, and the pot mostly does the work for you. It’s simple cooking in the best sense — familiar ingredients, easy steps, and a bowl that feels good to sit down with at the end of the day.
