I absolutely love how this Smoked Sausage and Rice One-Pot Dinner Recipe comes together—it’s pure comfort food with minimal fuss. The smoky richness from the sausage blends beautifully with tender rice and colorful veggies, making it a satisfying meal any night of the week.
When I first tried this recipe, I was blown away by how simple it is to pull off—just one pot and about 40 minutes, and you’re done! You’ll find that it’s perfect for busy weeknights but impressive enough for casual weekend dinners too. Trust me, once you make this, it’ll become a go-to in your rotation.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in one pot, saving you time and cleanup without sacrificing flavor.
- Balanced Flavors: Smoky sausage, sweet peppers, and smoky paprika create a harmonious taste you’ll crave.
- Versatile and Adaptable: You can easily swap veggies or sausages to suit what you have on hand or dietary preferences.
- Family-Friendly: My family goes crazy for this hearty, comforting dinner that’s ready in under an hour.
Ingredients You’ll Need
I’ve carefully picked these ingredients to keep the flavors vibrant and the cooking super simple. You’ll want good quality smoked sausage for that signature smoky depth, and fresh peppers add sweetness and color that brighten up the dish.
- Extra virgin olive oil: Use a good-quality olive oil for cooking; it adds subtle richness and helps develop flavor.
- Garlic cloves: Fresh minced garlic brings warmth—don’t skip it or use pre-minced for best flavor.
- Onions (medium): They soften into a great base sweetness; you can use one large onion if that’s easier.
- Yellow and red capsicum: These colorful peppers add crunch and natural sweetness to balance the sausage.
- Kransky or smoked sausages: I prefer kransky for its nice snap and smoky goodness, but any smoked sausage works.
- Salt & pepper: Essential for seasoning; adjust to your taste as some sausages can be salty.
- Smoked paprika: This is key for that smoky undertone; if you don’t have it, regular paprika is fine too.
- Long grain white rice: Perfect for absorbing flavors and cooking evenly in one pot.
- Chicken stock/broth (low sodium): Using stock instead of water brings extra depth—you could switch to veggie stock for a meat-free twist.
- Frozen peas: Added last for a pop of freshness and color, they thaw right in the pot.
- Parsley (optional): Fresh parsley adds brightness and a beautiful finish to the dish.
Variations
I love tweaking this Smoked Sausage and Rice One-Pot Dinner Recipe depending on the season or what’s in my fridge. Feel free to swap veggies or try different seasonings—this dish is forgiving and easy to make your own.
- Add some heat: I sometimes toss in a diced jalapeño or sprinkle cayenne for a spicy kick that wakes up the flavors.
- Vegetarian swap: Replace sausage with smoked tofu or mushrooms and use vegetable broth for a meatless version that’s still hearty.
- Rice alternatives: Brown rice works but expect a longer cook time; or use jasmine rice for its fragrant aroma.
- Extra veggies: Throw in some diced zucchini or cherry tomatoes toward the end to boost nutrition and color.
How to Make Smoked Sausage and Rice One-Pot Dinner Recipe
Step 1: Sauté the Sausage Until Golden
Start by heating 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add your sliced smoked sausage and cook until it’s nicely golden on both sides—this releases those smoky flavors and adds a little crispness that’s just irresistible. Use a slotted spoon to remove the sausage and set it aside, leaving the flavorful oil in the pot. Watching the sausage brown is always so rewarding; don’t rush this step!
Step 2: Cook the Garlic, Onion, and Peppers
Now add the remaining 1 tablespoon of olive oil to the pot and toss in the minced garlic and chopped onions. Cook for about 2 minutes until the onions turn translucent and the kitchen smells amazing. Next, add the yellow and red capsicum and sauté for another 2 minutes until they begin to soften but still have a bit of crunch. This layer of veggies builds the flavor base, so be patient here!
Step 3: Combine Rice, Spices, Stock, and Sausage
Sprinkle the smoked paprika, salt, and pepper over the veggies, then stir in the uncooked long grain rice. Pour the chicken stock into the pot, then add the browned sausage back in. Give everything a good stir to combine. Bring the mixture to a boil over medium-high heat. Once boiling, quickly reduce the heat to low so it simmers gently—this slow simmer helps the rice cook evenly and soak up all those delicious flavors.
Step 4: Cover and Cook the Rice
Cover your pot with a tight-fitting lid and let it cook undisturbed for 20 minutes. Resist the urge to peek! This hands-off time is crucial because it allows the rice to cook fully without steaming escaping. The rice should be tender and the liquid absorbed when time’s up. This part reminds me how cooking low and slow really pays off.
Step 5: Add Peas and Let it Rest
Remove the pot from heat. Working quickly, take off the lid, stir in the thawed frozen peas, and put the lid back on immediately. Let the dish rest for 10 minutes—the residual heat gently cooks the peas, adding a fresh pop of color and sweetness without overcooking. I always love this finishing touch; it makes everything feel so lively!
Step 6: Fluff and Serve with Parsley
Finally, sprinkle chopped fresh parsley over the top (if you’re using it) and fluff the rice with a fork to separate the grains. Serve immediately while it’s warm and inviting. I swear this simple garnish elevates the dish and brings a fresh burst that pairs perfectly with the smoky notes.
Pro Tips for Making Smoked Sausage and Rice One-Pot Dinner Recipe
- Use a Heavy-Based Pot: I learned that a thick pot prevents burning and distributes heat evenly, which is key for perfectly cooked rice.
- Don’t Peek While Cooking Rice: Opening the lid lets steam escape, and I found that even a few minutes of breeze can cause undercooked rice.
- Let Peas Rest in Residual Heat: Adding peas at the end preserves their bright color and fresh crunch instead of turning them mushy.
- Adjust Salt Based on Sausage: Some smoked sausages are saltier than others—taste as you go to avoid over-salting your dish.
How to Serve Smoked Sausage and Rice One-Pot Dinner Recipe
Garnishes
I like to finish this dish with a generous sprinkle of chopped fresh parsley—it adds a fresh, herbaceous note that contrasts nicely with the smoky rich sausage. Sometimes I also serve it with a wedge of lemon for a quick squeeze, which brightens up the plate beautifully.
Side Dishes
For a complete meal, I often pair this Smoked Sausage and Rice One-Pot Dinner Recipe with a crisp green salad dressed simply with olive oil and vinegar. Roasted or steamed green beans or broccoli also make wonderful sides, adding some crunch and extra nutrients.
Creative Ways to Present
For gatherings, I love serving this recipe in a big, rustic cast-iron skillet or a colorful serving bowl to showcase those bright peppers and peas. Garnish the top with some extra parsley and maybe even sprinkle shaved Parmesan cheese for a fancy twist your guests will appreciate.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they last solidly for up to 3 days. The flavors actually meld nicely overnight, making the dish taste even better next day. Just be sure to loosen the rice with a fork before reheating.
Freezing
Freezing this one-pot wonder works well—I portion it out into freezer-safe containers and it reheats beautifully. When you’re ready, thaw overnight in the fridge and warm gently on the stove or microwave, stirring occasionally for even heating.
Reheating
To reheat, I find stovetop warming works best to retain texture: add a splash of water or broth, cover the pot, and warm on low heat, stirring occasionally until heated through. Microwave is fine for a quick reheating, but be sure to stir halfway through to prevent cold spots.
FAQs
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Can I use other types of sausage in this recipe?
Absolutely! While kransky or smoked sausages bring great flavor, you can substitute with kielbasa, Andouille, or even pre-cooked chicken sausage. Just make sure it’s smoked or flavorful for the best results.
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Is it okay to use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind it requires a longer cooking time and more liquid. I recommend increasing the broth slightly and simmering for about 40-45 minutes until tender.
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Can I make this recipe vegetarian?
Definitely! Replace the smoked sausage with smoked tofu or mushrooms and use vegetable stock instead of chicken stock. The smoked paprika helps maintain that lovely smoky depth.
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How do I know when the rice is fully cooked?
After the 20-minute simmer, the rice should be tender and most of the liquid absorbed. If it feels crunchy or there’s still liquid, cook it gently for another few minutes, keeping the lid on.
Final Thoughts
This Smoked Sausage and Rice One-Pot Dinner Recipe is one of my favorite weeknight meals because it’s so easy yet packed with flavor and color. I love sharing it with friends and family—it’s always a crowd-pleaser and such a comforting, hearty dish. Give it a try, and I’m sure it’ll find a cozy spot in your dinner rotation, just like it did in mine!
Print
Smoked Sausage and Rice One-Pot Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 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 seared smoked sausage, fragrant garlic and onions, sweet capsicum, and tender long grain rice simmered in chicken broth, it delivers a comforting and hearty meal. The final addition of green peas and fresh parsley adds color and freshness, making it a satisfying dish the whole family will enjoy.
Ingredients
Meat and Oils
- 3 tbsp extra virgin olive oil
- 400 g / 14 oz (~3) kransky or other smoked sausages, sliced 0.5 cm thick (1/4 inch thick)
Vegetables and Aromatics
- 5 garlic cloves, finely minced
- 2 medium onions, chopped (or 1 large onion)
- 1 yellow capsicum, cut into 1.5 cm / 1 inch squares
- 1 red capsicum, cut into 1.5 cm / 1 inch squares
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Grains and Spices
- 1 1/2 cups long grain white rice, uncooked
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp smoked paprika (can substitute with regular paprika)
Liquids
- 2 1/2 cups low sodium chicken stock or broth (or vegetable stock)
Instructions
- Cook sausage: Heat 2 tablespoons of the olive oil in a large heavy-based pot over medium-high heat. Add the sliced smoked sausages and cook them until golden brown on all sides. Once cooked, remove the sausages from the pot using a slotted spoon and set them aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add the finely minced garlic and chopped onions, cooking for about 2 minutes until the onions start to soften. Add the chopped yellow and red capsicum and continue to cook for an additional 2 minutes until the onions become translucent and the vegetables are slightly tender.
- Add rice and liquid: Stir in the uncooked rice, chicken stock, smoked paprika, salt, black pepper, and return the cooked sausage slices to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low to allow a gentle simmer.
- Cover and cook: Cover the pot with a lid and let it cook on low heat for 20 minutes, allowing the rice to absorb the liquid and cook through.
- Add peas and rest: Remove the pot from the heat. Quickly remove the lid and add the thawed peas. Immediately cover the pot again and let it rest for 10 minutes, allowing the residual heat to warm the peas perfectly.
- Fluff and serve: Add the chopped parsley if using and fluff the rice gently with a fork to combine everything evenly. Serve the dish immediately while hot and enjoy your hearty smoked sausage and rice meal.
Notes
- For a vegetarian version, substitute the smoked sausage with plant-based sausage and use vegetable stock.
- You can use other types of rice such as basmati or jasmine; cooking time may vary slightly.
- If you prefer a spicier dish, add a pinch of chili flakes along with the paprika.
- Using low sodium stock helps control the saltiness of the dish.
