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
Units
Scale
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.
