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

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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)

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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.