I’m so excited to share this Smoked Sausage and Rice One-Pot Dinner Recipe with you because it’s hands-down one of my go-to meals when I want something comforting, flavorful, and totally fuss-free. What I love most is how everything cooks in one big pot — so while this dish is bubbling away, you can catch a break, prep a quick side, or just unwind.
This recipe hits the sweet spot for busy weeknights or those cozy weekend dinners when you want hearty food without a mountain of dishes. Plus, the smoky sausage blends beautifully with the tender rice and vibrant veggies, creating a delightful flavor that my family just can’t get enough of. If you’ve been searching for a recipe that’s simple but feels special, this Smoked Sausage and Rice One-Pot Dinner Recipe is definitely worth a try.
Why You’ll Love This Recipe
- One-Pot Simplicity: Saves you time and cleanup with everything cooking in one pot.
- Flavor-Packed: The smoked sausage infuses the dish with a rich, smoky depth that’s irresistible.
- Versatile Ingredients: Easy to swap veggies or sausage types depending on what you have on hand.
- Family-Friendly: Mildly spiced and comforting, perfect for picky eaters and busy households alike.
Ingredients You’ll Need
The magic of this Smoked Sausage and Rice One-Pot Dinner Recipe is in how these simple ingredients come together to create such a hearty and flavorful dish. I always keep these pantry staples and fresh veggies on hand, so it’s super easy to whip up whenever I’m short on time.
- Extra virgin olive oil: Adds a lovely richness and helps brown the sausage perfectly.
- Garlic cloves: Fresh garlic gives the dish that essential aromatic kick.
- Onions: Choose yellow or brown for sweetness and depth when sautéed.
- Yellow and red capsicums: They add color, crunch, and subtle sweetness, making the dish vibrant.
- Smoked sausages (like kransky): The smoky flavor is key, plus their fat renders out to flavor the dish beautifully.
- Salt and pepper: Essential for seasoning, but taste as you go!
- Smoked paprika: Enhances the smokiness without overpowering the other flavors.
- Long grain white rice: Perfect for one-pot dishes because it stays fluffy and separate.
- Chicken stock (or vegetable stock): Adds depth—low sodium is best so you control the saltiness.
- Frozen peas: Add at the end for freshness and a nice pop of color.
- Fresh parsley (optional): Finishes the dish with a burst of herbaceous brightness.
Variations
One of the things I really appreciate about this Smoked Sausage and Rice One-Pot Dinner Recipe is how adaptable it is. I love experimenting with different add-ins or swapping the sausage for something new, so don’t hesitate to make it your own.
- Sausage Swap: I sometimes use spicy chorizo for an extra kick, which my family absolutely devours.
- Veggie Boost: Feel free to toss in mushrooms, zucchini, or even frozen corn for added texture and nutrition.
- Rice Varieties: Basmati adds a lovely fragrance, and jasmine works well if you reduce the liquid a bit.
- Make it Vegetarian: Skip the sausage and add more veggies with smoked paprika and a splash of liquid smoke for flavor depth.
How to Make Smoked Sausage and Rice One-Pot Dinner Recipe
Step 1: Brown the Sausage for Maximum Flavor
Start by heating 2 tablespoons of olive oil in a heavy-based pot over medium-high heat. Add the sliced smoked sausage and cook until it’s beautifully golden all over. This step is crucial because the fat and smoky bits released will create the base flavor for your whole dish. Once browned, scoop the sausage out with a slotted spoon and set it aside — resist the urge to rush this part, it’s where the magic begins!
Step 2: Sauté Your Aromatics and Veggies
Lower the heat slightly and add the remaining tablespoon of olive oil to the pot. Toss in the minced garlic and chopped onions, letting them soften for about 2 minutes until the onions turn translucent and sweet-smelling. Next, add your diced yellow and red capsicums, cooking for another couple of minutes. This combo makes the dish colorful and adds layers of fresh flavor that balance the smoky sausage perfectly.
Step 3: Combine Rice, Spices, and Stock
Now it’s time to add the uncooked rice, smoked paprika, salt, pepper, and the browned sausage back into the pot. Give everything a good stir to combine. Pour in the chicken stock, then bring the whole pot to a boil. Immediately reduce the heat to low so it simmers gently — this slow simmer helps the rice cook perfectly without sticking or burning. Cover the pot with a lid and let it cook for 20 minutes.
Step 4: Finish with Peas and Rest
After 20 minutes, remove the pot from heat but keep it covered. Quickly take off the lid and stir in the thawed frozen peas, then place the lid back on to trap the heat. Let it rest for 10 minutes — during this time, the residual heat cooks the peas to just the right tenderness, while the rice finishes absorbing any remaining liquid. This resting step is one I discovered after some trial and error and it really makes a difference!
Step 5: Fluff, Garnish, and Serve
Finally, sprinkle the chopped parsley over the top and use a fork to fluff the rice gently. I love how the colors pop at this point and the smells are irresistible. Serve immediately while it’s warm, and watch how quickly it disappears.
Pro Tips for Making Smoked Sausage and Rice One-Pot Dinner Recipe
- Don’t skip browning the sausage: It’s the foundation of flavor and lends that smoky richness throughout.
- Simmer on low heat: A gentle simmer prevents the rice from sticking or cooking unevenly.
- Timing the peas: Add frozen peas at the end, never earlier, to keep them vibrant and not mushy.
- Rest before fluffing: Resting off the heat lets everything settle, making fluffing easier and the texture perfect.
How to Serve Smoked Sausage and Rice One-Pot Dinner Recipe
Garnishes
I usually garnish this dish with fresh parsley to brighten up the flavors and add a pop of green. Sometimes I sprinkle a little extra smoked paprika just for show and a subtle aromatic touch. If I’m feeling fancy, a squeeze of fresh lemon juice right before serving works wonders to cut through the richness.
Side Dishes
This dinner shines on its own but I often pair it with a crisp green salad dressed lightly with vinaigrette for balance. Roasted or steamed green beans with a hint of garlic also complement the dish beautifully, adding needed crunch and freshness.
Creative Ways to Present
For special dinners, I like serving this Smoked Sausage and Rice One-Pot Dinner Recipe in individual shallow bowls topped with freshly chopped herbs and maybe a dollop of yogurt or sour cream for creaminess contrast. It’s a simple trick that makes the meal feel a little more festive and inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the dish holds up really well for 3-4 days. The rice soaks up the flavors even more overnight, which my family actually loves, so it’s a win-win for next-day meals.
Freezing
I’ve frozen this dish a couple of times with success — just pack it in freezer-safe containers and thaw overnight in the fridge before reheating. The texture remains pretty good, though I recommend reheating gently with a splash of stock or water to keep it from drying out.
Reheating
When reheating, I either use a skillet over medium-low heat adding a bit of chicken stock or use the microwave and stir every minute or so to heat evenly without drying. This way, the rice stays fluffy, and the sausage stays juicy.
FAQs
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Can I use raw sausage instead of smoked sausage in this recipe?
Yes, you can! I’ve done it myself—just cut raw sausage into small chunks since raw sausage is too soft to slice thinly. Cooking these chunks in the pot releases great flavor and results in little meatball-like pieces that taste fantastic with the rice.
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What type of rice works best for this one-pot dinner?
Long grain white rice is my top choice because it stays fluffy and separate when cooked in one pot with liquid. Basmati is a lovely alternative for its fragrance, while jasmine rice also works if you reduce the stock slightly. Avoid sticky rice types like brown rice or risotto rice unless you adjust the cooking method and liquid ratios.
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Do I need to rinse the rice before cooking?
I usually don’t rinse the rice — it’s clean and rinsing can wash away some flavor or change cooking liquid requirements. If you do rinse, just reduce the stock by about 2 tablespoons to compensate for extra moisture.
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Can I add other vegetables to this recipe?
Absolutely! Mushrooms, zucchini, or corn work great and make the dish even more filling and nutritious. Just add them at the same time as the capsicums to ensure proper cooking.
Final Thoughts
This Smoked Sausage and Rice One-Pot Dinner Recipe is a real game-changer when you want a comforting, tasty meal without the hassle. I love how it fills the house with amazing aromas and how the layers of flavors come through every spoonful. Give it a try—you’ll see how easy it is to make dinner feel special without spending hours in the kitchen. Trust me, your family will thank you for this delicious, soak-up-the-flavor kind of meal.
Print
Smoked Sausage and Rice One-Pot Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This smoked sausage and rice recipe is an easy, flavorful one-pot dinner perfect for busy weeknights. Featuring golden-browned smoked sausages, vibrant capsicum, and aromatic spices, all cooked together with long grain rice and peas to create a comforting, hearty meal that’s quick to prepare and packed with delicious smoky flavors.
Ingredients
Main 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 (14 oz) smoked sausages (such as kransky), sliced 0.5cm thick
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (or regular paprika as substitute)
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups low sodium chicken stock or vegetable stock
- 2 cups frozen peas, thawed
- 2 tbsp chopped parsley (optional)
Instructions
- Cook sausage: Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add the sliced sausages and cook until golden brown. Use a slotted spoon to remove them from the pot and set aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add finely minced garlic and chopped onion, cooking for about 2 minutes until fragrant. Then add the yellow and red capsicum and cook for an additional 2 minutes, until the onion becomes translucent.
- Add rice and liquid: Stir in the uncooked long grain rice along with chicken stock, smoked paprika, salt, and pepper. Return the cooked sausages to the pot. Stir everything together and bring to a boil over high heat. Once boiling, reduce the heat to low to allow a gentle simmer.
- Cover and cook: Place a lid on the pot and cook the rice mixture for 20 minutes without lifting the lid to ensure even cooking and absorption of the liquid.
- Add peas and rest: Remove the pot from heat. Quickly take off the lid, stir in the thawed peas, then promptly cover the pot again. Let the rice rest off the heat for 10 minutes so the residual steam gently cooks the peas.
- Fluff and serve: Sprinkle chopped parsley over the dish if desired. Use a fork to gently fluff the rice, mixing the ingredients evenly. Serve immediately while hot and enjoy!
Notes
- Smoked sausages add rich flavor by infusing the cooking oil, which then flavors the whole dish. Raw sausages can also be used but should be cut into small chunks rather than slices.
- Long grain rice is preferred for its fluffy texture; basmati or medium/short grain rice are suitable alternatives, though texture will vary.
- Do not use brown rice, paella, risotto, wild rice, quinoa, or other specialty grains without adjusting liquid ratios and cooking times.
- No need to rinse rice unless desired; if rinsed, reduce stock by about 2 tablespoons to compensate for absorbed water.
- Recipe yields 4 to 5 servings depending on portion sizes.
