I absolutely love sharing this Smoked Sausage and Rice Recipe with friends because it’s one of those dishes that feels like a warm hug on a busy weeknight. The smoky, savory flavors of the sausage blend beautifully with tender rice and vibrant peppers, creating a comforting meal that’s both hearty and simple to prepare. You’ll find it’s perfect when you want something filling but don’t want to spend forever in the kitchen.
When I first tried this recipe, I was immediately hooked—not just for its ease but also for how adaptable it is. Whether you’re cooking for family or need a wholesome meal for yourself, this Smoked Sausage and Rice Recipe is a go-to because it’s full of flavor without requiring fancy ingredients or steps. Trust me, once you make it, it’ll become a staple in your recipe rotation!
Why You’ll Love This Recipe
- Simple Yet Flavorful: The smoked sausage gives the rice a delicious smoky depth with minimal effort.
- One-Pot Wonder: Everything cooks together in one pot, making cleanup a breeze—always a win in my book.
- Family Friendly: My family goes crazy for this dish, and it’s easy to double or halve depending on who’s at the table.
- Versatile Ingredients: You can swap smoked paprika or sausage types without losing the hearty, savory soul of the dish.
Ingredients You’ll Need
Each ingredient in this Smoked Sausage and Rice Recipe plays a key role in building layers of flavor and texture. I always recommend choosing quality smoked sausage and fresh veggies to get the most vibrant result. A good chicken stock can really elevate the whole dish, too!
- Extra virgin olive oil: Adds richness and helps develop that lovely browned flavor when cooking sausage and veggies.
- Garlic cloves: Freshly minced garlic gives a punch of aroma and warmth you just can’t replace.
- Onions (medium): They bring sweetness and depth; I usually use two medium ones for balance.
- Yellow capsicum: Offers a subtle sweetness and bright color contrast.
- Red capsicum: Adds sweetness and that gorgeous pop of red that makes the dish more appetizing.
- Smoked sausages (kransky or similar): I prefer kransky for its smoky flavor, but any quality smoked sausage works well.
- Salt: Enhances all the flavors without overpowering anything.
- Pepper: A little heat and earthiness to complement the sausage.
- Smoked paprika: If you can’t find smoked paprika, regular paprika is a good substitute but less smoky.
- Long grain white rice: The ideal texture for fluffy, separate grains after cooking.
- Chicken stock/broth (low sodium preferred): Infuses the rice with extra savory goodness; I like low-sodium so I can control salt levels.
- Frozen peas: Thawed peas add color, sweetness, and a gentle pop in every bite.
- Parsley (optional): Fresh herbs brighten the finished dish and add a fresh layer of flavor.
Variations
I love how easy it is to tweak this Smoked Sausage and Rice Recipe to suit different tastes or pantry staples. You can really make it your own without losing what makes it so comforting and delicious.
- Meat swap: Once I swapped out smoked sausage for spicy chorizo, and it gave the dish a fantastic smoky heat that my family adored.
- Vegetarian version: You can omit the sausage and boost the veggies instead—adding mushrooms and extra peppers keeps it hearty and satisfying.
- Rice options: I’ve tried this with jasmine and basmati too; just adjust cooking times since some rices absorb liquid differently.
- Add heat: If you like things spicy, toss in some crushed red pepper flakes or a diced jalapeño when cooking the onions.
How to Make Smoked Sausage and Rice Recipe
Step 1: Brown the Sausage
Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat until shimmering. Add the sliced smoked sausage in a single layer and cook until each piece is golden brown on both sides—about 3 to 5 minutes. This step is crucial because it locks in the smoky flavor and adds texture. Once browned, remove the sausage with a slotted spoon and set it aside, leaving the flavorful oil in the pot.
Step 2: Sauté the Onions, Garlic & Peppers
Add the remaining tablespoon of oil to the pot, then toss in the minced garlic and chopped onions. Cook, stirring often, for about 2 minutes until the onions start to soften and the garlic becomes fragrant. Then add the yellow and red capsicum pieces, cooking for another 2 minutes until the onions are translucent but the peppers still have a bit of crunch. This builds the sweet, savory base that complements the sausage nicely.
Step 3: Add Rice, Seasonings & Stock
Now stir in the uncooked rice, smoked paprika, salt, and pepper. Toss everything together so the rice gets coated and toasted slightly, which adds a subtle nuttiness. Pour in the chicken stock and return the browned sausage to the pot. Bring this mixture to a gentle boil, then immediately reduce the heat to low so it simmers very gently—this slow cooking helps the rice absorb all those smoky, savory flavors.
Step 4: Cover & Cook the Rice
Cover the pot with a tight-fitting lid and let the rice cook undisturbed for about 20 minutes. Resist the urge to peek during this time—lifting the lid releases steam and can affect how the rice cooks. The rice should absorb all the liquid, becoming tender without getting mushy.
Step 5: Add Peas & Rest
Turn off the heat and quickly lift the lid to add the thawed peas on top. Then reseal the pot with the lid and let it rest for 10 minutes. This residual heat gently cooks the peas, keeping them bright green and crisp without turning them mushy—such a nice color and flavor boost.
Step 6: Fluff and Finish with Parsley
Finally, sprinkle the chopped parsley over the top and use a fork to fluff the rice gently. This helps separate the grains and mix in all the flavors evenly. Serve immediately and enjoy the comforting, smoky, and colorful meal you just made!
Pro Tips for Making Smoked Sausage and Rice Recipe
- Brown the Sausage Thoroughly: Getting a golden crust on the sausage adds layers of smoky flavor and texture that elevate the whole dish.
- Don’t Stir While Rice Cooks: Resist stirring once the rice is simmering to prevent it from turning sticky or mushy.
- Use Low-Sodium Stock: It gives you better control on salt and enhances the natural flavors without overpowering the dish.
- Peas Added at the End: Adding peas at the resting stage keeps their vibrant color and crisp texture instead of overcooking them.
How to Serve Smoked Sausage and Rice Recipe
Garnishes
I always sprinkle freshly chopped parsley on top for a pop of green and a fresh herbal note that balances the smoky sausage. Sometimes I add a squeeze of lemon juice or a handful of chopped green onions to brighten things up even more—these little touches really make the dish sing.
Side Dishes
This recipe pairs beautifully with a crisp green salad or steamed vegetables to lighten up the meal. My family also loves it alongside some crusty bread or cornbread to soak up any leftover juices.
Creative Ways to Present
For special occasions, I sometimes serve this Smoked Sausage and Rice Recipe in individual ramekins topped with a bit of melted cheese or a sprinkle of toasted breadcrumbs. It makes the presentation feel a little elevated, perfect for a cozy dinner party or weekend family meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find this dish stays flavorful for up to 3 days. The rice sometimes firms up a bit, but a quick reheat with a splash of water or broth brings back the perfect texture.
Freezing
I’ve frozen this recipe successfully by portioning it into freezer-safe containers. When ready to eat, thaw overnight in the fridge and warm gently on the stove or microwave.
Reheating
To reheat, I usually add a splash of broth or water to the leftovers and warm over medium-low heat on the stove, stirring occasionally. This helps revive the rice’s fluffiness and keeps the sausage moist.
FAQs
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Can I use other types of rice in the Smoked Sausage and Rice Recipe?
Absolutely! While long grain white rice works best for a fluffy texture, you can use jasmine, basmati, or even brown rice. Just keep in mind that cooking times and liquid ratios will differ slightly—brown rice usually takes longer and might need more liquid, so adjust accordingly.
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What can I substitute for smoked sausage?
If you don’t have smoked sausage, chorizo, kielbasa, or even a spicy Italian sausage can work well. For a milder taste, try adjusting the seasoning or adding smoked paprika to enhance that smoky flavor.
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Can I make this dish vegetarian?
Yes! Simply omit the sausage and load up on vegetables—mushrooms, zucchini, and extra peppers work great. Use vegetable stock instead of chicken stock and season with smoked paprika to keep that smoky essence.
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How do I prevent the rice from getting mushy?
The key is to avoid stirring the rice once you’ve added the liquid and reduced the heat to simmer—letting it cook undisturbed helps the grains stay separate. Also, make sure to use the correct rice-to-liquid ratios and a low simmer to cook gently.
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Can I prepare this recipe ahead of time?
You can prepare the ingredients in advance, like chopping veggies or slicing sausage, but I recommend cooking the rice fresh to maintain the best texture. Leftovers reheat well, so making the dish a day ahead is a convenient option.
Final Thoughts
This Smoked Sausage and Rice Recipe has become one of those dishes where I feel proud serving it, knowing it pleases everyone at the table while being so approachable to cook. I hope you try it soon and find it as satisfying and comforting as I do—whether for a quick weeknight dinner or a casual weekend meal. Once you get the hang of it, it’s a recipe that’ll stick with you for years, bringing smoky, savory joy to your kitchen anytime you need it.
Print
Smoked Sausage and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A flavorful and hearty smoked sausage and rice dish featuring sautéed sausages, colorful capsicums, and tender peas, cooked together with aromatic garlic, onions, and smoked paprika for a comforting one-pot meal.
Ingredients
Sausage and Vegetables
- 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 (~3) kransky or other smoked sausages, sliced 0.5cm thick (1/4″)
Rice and Seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (can substitute with normal paprika)
- 1 1/2 cups long grain white rice, uncooked (other rice types can be used)
Liquids and Garnish
- 2 1/2 cups low sodium chicken stock or vegetable stock
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Instructions
- Cook sausage: Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add the sliced smoked sausages and cook until they turn golden brown. Remove the sausages using a slotted spoon and set aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of olive oil to the same pot. Add the minced garlic and chopped onions, and cook for about 2 minutes until fragrant. Then add the yellow and red capsicums and cook for another 2 minutes until the onions become translucent and the vegetables soften slightly.
- Add rice and liquid: Stir in the uncooked rice, chicken stock, smoked paprika, salt, pepper, and the cooked sausage slices back into the pot. Bring the mixture to a boil.
- Cover and cook: Once boiling, reduce the heat to low so the rice simmers very gently. Cover the pot with a lid and cook for 20 minutes, allowing the rice to absorb the liquid.
- Add peas and rest: Remove the pot from the heat. Quickly take off the lid, add the thawed peas, and cover the pot again immediately. Let it rest for 10 minutes so the residual heat cooks the peas without overcooking.
- Fluff and serve: Stir in the chopped parsley if using, then use a fork to fluff the rice gently. Serve immediately while hot and enjoy your smoked sausage and rice meal.
Notes
- You can substitute kransky sausages with any smoked sausage of your choice.
- Using low sodium chicken or vegetable stock helps control the salt level in the dish.
- Other rice varieties such as long grain brown rice or basmati can be used but may require adjustments in cooking time and liquid quantity.
- Adding peas at the end keeps them tender and vibrant in color.
- Optional parsley garnish adds freshness and a pop of color to the dish.
