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
Units
Scale
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.
