If you’re craving something comforting, vibrant, and incredibly satisfying, you’re going to love this Smoked Sausage and Rice One-Pot Dinner Recipe. It’s the perfect blend of smoky sausage, tender rice cooked to fluffy perfection, and colorful veggies all coming together in one pot for an easy, fuss-free meal that feels like a warm hug on a plate. Whether you’re feeding a busy family or just want a delicious dinner that doesn’t steal your evening, this recipe is a go-to that delivers big on flavor and simplicity.
Ingredients You’ll Need
Getting this dish on your table is all about straightforward, hearty ingredients that pack a punch individually but really shine when combined. Each item is essential for texture, smokiness, and that vibrant color that makes the dish as lovely to look at as it is to eat.
- Extra virgin olive oil (3 tbsp): Adds a fragrant, silky base for cooking your sausage and veggies beautifully.
- Garlic cloves (5, finely minced): Brings a warming, aromatic flavor that makes the dish irresistible.
- Onions (2 medium, chopped): Offer a sweet, savory depth once softened and mixed in.
- Yellow capsicum (1, cut into 1.5cm squares): Provides crunchy freshness and a pop of sunny color.
- Red capsicum (1, cut into 1.5cm squares): Complements the yellow capsicum with sweetness and vibrant red hues.
- Kransky or smoked sausages (400g, sliced 0.5cm thick): Deliver the signature smoky, meaty punch that makes this recipe so memorable.
- Salt (3/4 tsp): Essential for bringing out all the flavors in the dish.
- Pepper (1/2 tsp): Adds just a hint of heat and sharpness.
- Smoked paprika (3/4 tsp): Provides a subtle smoky warmth, perfect for enhancing the sausage.
- Long grain white rice (1 1/2 cups, uncooked): The hearty, fluffy base that soaks up all those amazing flavors.
- Chicken stock/broth (2 1/2 cups, low sodium): Intensifies flavor without overpowering, keeping everything moist and tender.
- Frozen peas (2 cups, thawed): Add a sweet pop of green freshness and texture at the end.
- Parsley (2 tbsp, chopped, optional): Sprinkles a fresh, herbal brightness on top when serving.
How to Make Smoked Sausage and Rice One-Pot Dinner Recipe
Step 1: Cook the Sausage
Start by heating 2 tablespoons of olive oil in a large, heavy-based pot over medium-high heat. Throw in your sliced smoked sausages and let them sizzle until they’re golden and have a beautiful crust. This step is key because it locks in the smokiness and adds a lovely texture. Once cooked, scoop them out with a slotted spoon and set aside to keep that crispy goodness.
Step 2: Sauté the Onion, Garlic, and Capsicum
Into the same pot, add your remaining tablespoon of oil, then toss in the garlic and chopped onions. Let them cook gently for about 2 minutes until fragrant and translucent. Next, add your bright yellow and red capsicums and cook for another 2 minutes. The capsicums should soften slightly but keep their color and a bit of crunch to balance the tender rice later.
Step 3: Add Rice, Seasonings, and Stock
This is where the magic blends. Stir in the uncooked long grain rice, then pour in the chicken stock. Add the smoked paprika, salt, and pepper. Finally, return the cooked sausages to the pot and give everything a good stir. Bring this mix to a boil to start cooking the rice and infuse the flavors.
Step 4: Simmer Covered
Once boiling, lower the heat to a gentle simmer and cover your pot with a lid. Let it cook for about 20 minutes. The rice will soak up the stock, absorbing all those smoky and savory flavors while becoming perfectly tender. This hands-off cooking method keeps cleanup easy and lets you relax!
Step 5: Add Peas and Let it Rest
Remove the pot from the stove. Quickly lift the lid, sprinkle in the thawed peas for a vibrant burst of green and sweetness, then pop the lid back on immediately. Let the dish rest for 10 minutes—the residual heat will gently cook the peas without turning them mushy. This resting step is crucial for the best texture.
Step 6: Fluff and Serve
Finish by stirring in fresh parsley if you like. Use a fork to fluff the rice gently, combining everything together so each bite gets a bit of sausage, pepper, and that lovely snap from the peas. Now it’s ready to serve—steaming, inviting, and packed full of heartwarming flavor.
How to Serve Smoked Sausage and Rice One-Pot Dinner Recipe
Garnishes
To make your Smoked Sausage and Rice One-Pot Dinner Recipe feel extra special, try adding freshly chopped parsley, a squeeze of lemon juice for brightness, or even a dash of hot sauce if you like a little kick. These simple garnishes elevate the dish without complicating it.
Side Dishes
This one-pot wonder doesn’t need much on the side, but a crisp green salad with a zesty vinaigrette works beautifully. You could also offer warm crusty bread to mop up any flavorful juices, or even roasted vegetables for added color and nutrients.
Creative Ways to Present
For a fun twist, serve the dish in individual bowls topped with a sprinkle of cheese or homemade croutons for crunch. You could also turn leftovers into stuffed bell peppers or a hearty filling for wraps, making the most of this versatile recipe any way you like.
Make Ahead and Storage
Storing Leftovers
Your Smoked Sausage and Rice One-Pot Dinner Recipe keeps well in the refrigerator for up to 3 days in an airtight container. This makes it a wonderful option for meal prep or quick lunches during a busy week.
Freezing
This dish freezes nicely, too. Portion it into freezer-safe containers or bags and freeze for up to 2 months. Just be mindful that the texture of the peas might soften a bit after freezing, so consider adding fresh peas when reheating.
Reheating
Reheat leftovers gently in a saucepan over medium heat with a splash of water or stock to revive the rice’s moisture. Stir frequently to warm it evenly. Alternatively, use your microwave, covering the dish to keep steam in and prevent drying out.
FAQs
Can I use different types of sausage?
Absolutely! While this recipe shines with smoked sausages like kransky, you can use kielbasa, chorizo, or even a spicy Italian sausage for a different flavor profile. Just adjust cooking times if the sausage is thicker or raw.
Is it okay to use brown rice or other grains?
You can swap long grain white rice for brown rice or quinoa, but cooking times and liquid ratios will need adjustment. Brown rice needs more liquid and longer simmering, so plan accordingly to avoid undercooked grains.
Can I make this recipe vegetarian?
Yes! Replace the smoked sausage with plant-based sausage or hearty vegetables like mushrooms and add vegetable stock instead of chicken. The smoked paprika helps keep that lovely smoky flavor even without meat.
What if I don’t have smoked paprika?
Regular paprika works fine in a pinch. For added smokiness, a small pinch of liquid smoke or smoked salt can help mimic that deep flavor the smoked paprika typically provides.
How do I prevent the rice from sticking to the pot?
Using a heavy-based pot and cooking on low heat during the simmering stage helps prevent sticking. Also, making sure you stir everything together well before cooking and letting the rice rest with the lid on will give the best texture without burning.
Final Thoughts
This Smoked Sausage and Rice One-Pot Dinner Recipe has become a beloved standby in my kitchen because it’s so easy, flavorful, and satisfying—all with minimal fuss or cleanup. It’s the kind of meal that welcomes you home and makes every mealtime feel cozy and inviting. I can’t wait for you to try this recipe and make it your own, sharing it with friends and family around the table.
Print
Smoked Sausage and Rice One-Pot Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A flavorful and easy one-pot dinner featuring smoked sausage, colorful bell peppers, and tender rice cooked together with aromatic spices and chicken stock. This hearty meal is perfect for a quick weeknight dinner and serves 4 to 5 people.
Ingredients
Primary Ingredients
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 medium onions, chopped (or 1 large onion)
- 1 yellow capsicum, cut into 1.5 cm / 1″ squares
- 1 red capsicum, cut into 1.5 cm / 1″ squares
- 400 g / 14 oz (~3) kransky or other smoked sausages, sliced 0.5 cm thick / 1/4″ thick
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp smoked paprika (can substitute with regular paprika)
- 1 1/2 cup long grain white rice, uncooked
- 2 1/2 cups low sodium chicken stock or broth (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 they are golden brown on all sides. Remove the sausages carefully using a slotted spoon and set aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add the minced garlic and chopped onions; sauté for about 2 minutes until fragrant. Then add the yellow and red capsicum pieces and continue cooking for another 2 minutes, or until the onions become translucent.
- Add rice and liquid: Stir in the uncooked rice along with the chicken stock, smoked paprika, salt, pepper, and the cooked sausages back into the pot. Stir well to combine and bring the mixture to a boil over medium heat.
- Cover and cook: Once boiling, reduce the heat to low to maintain a very gentle simmer. Cover the pot with a lid and cook for 20 minutes until the rice is tender and has absorbed most of the liquid.
- Add peas and rest: Remove the pot from the stove. Rapidly remove the lid, add the thawed frozen peas, and quickly replace the lid. Let it rest for 10 minutes; the residual heat will cook the peas perfectly without overcooking.
- Fluff and serve: Sprinkle with chopped parsley if using. Use a fork to fluff the rice gently and mix everything evenly. Serve immediately while hot.
Notes
- You can substitute kransky or smoked sausage with other types of sausages like Andouille or Kielbasa for a different flavor.
- Long grain white rice works best, but you can try basmati or jasmine rice for variation; keep an eye on the liquid ratio and cooking time as they may vary.
- For a vegetarian version, substitute sausages with plant-based sausage alternatives and use vegetable stock instead of chicken stock.
- Adjust salt quantities according to the saltiness of your stock and sausages.
- Make sure to keep the heat low during simmering to avoid burning the rice on the bottom.
