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
Scale
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.
