Description
A flavorful and hearty one-pan dish featuring tender long-grain rice combined with browned smoked sausage and sautéed vegetables, seasoned with a blend of aromatic spices. This Rice with Smoked Sausage recipe is perfect for a quick and satisfying dinner that delivers a smoky, savory taste with a touch of heat.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 12 ounces smoked sausage (about 4 medium links)
- 1 small yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 large stalk celery, chopped into half moons
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and cracked black pepper, to taste
Instructions
- Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of chicken stock. Cook over medium heat according to package instructions until the rice is tender and the liquid is fully absorbed. Fluff the rice with a fork and set aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat. Melt the butter along with the olive oil. Add the smoked sausage slices to the skillet and cook, stirring occasionally, until browned and heated through, about 3 to 5 minutes.
- Sauté Vegetables: Add the chopped yellow onion, red bell pepper, and celery to the skillet with the sausage. Cook until the vegetables begin to soften, about 2 to 3 minutes. Stir in the minced garlic and cook for approximately one minute until fragrant.
- Season the Mixture: Sprinkle the garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and cracked black pepper over the sausage and vegetables. Stir well with a wooden spoon to evenly distribute the spices.
- Deglaze and Combine: Pour a small amount of the remaining 1/4 cup chicken stock into the skillet to deglaze the pan, scraping up any browned bits from the bottom with the wooden spoon. Add the cooked rice to the skillet and stir thoroughly to combine all ingredients.
- Finalize Cooking: Continue cooking and stirring the rice mixture for another 2 to 3 minutes to allow the flavors to meld. Add more chicken stock if the rice seems dry, to achieve a moist consistency.
- Serve: Remove the skillet from heat. Transfer the rice mixture to a serving dish. Optionally, garnish with fresh chopped parsley. Serve warm and enjoy your delicious smoked sausage rice dish!
Notes
- Rinsing the rice before cooking removes excess starch and helps achieve fluffy grains.
- You can substitute smoked sausage with Andouille or kielbasa for a different flavor profile.
- Adjust cayenne pepper quantity to control the spiciness.
- Adding fresh parsley or green onions on top can enhance freshness and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
