Description
A comforting one-pan dish filled with smoked sausage, rice, and flavorful spices, perfect for chilly fall evenings.
Ingredients
- 1 pound smoked sausage (beef or chicken), sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 green onions, sliced for garnish
- Fresh parsley, chopped for garnish
Instructions
- Brown the sausage: Heat a large skillet over medium-high heat and add olive oil. Add the sliced sausage and cook until lightly browned, about 4–5 minutes. Remove and set aside.
- Sauté the aromatics: In the same skillet, add the diced onion and red bell pepper. Cook until softened, about 5 minutes. Stir in the minced garlic and cook 1 more minute until fragrant.
- Toast the rice: Add the rinsed rice to the skillet and stir to coat with oil and vegetables. Let it toast lightly for 2 minutes to boost the nutty flavor.
- Add liquids and spices: Pour in the chicken broth and diced tomatoes (with juices). Stir in the Cajun seasoning, smoked paprika, and black pepper. Return the browned sausage to the skillet and bring the mixture to a gentle boil.
- Simmer covered: Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed. Avoid lifting the lid frequently — steam is the secret to perfect rice.
- Rest and finish: Remove skillet from heat and let it rest, covered, for 5 minutes. Fluff with a fork, garnish with sliced green onions and parsley, and serve warm.
Notes
For a cheesy twist, stir in 1 cup shredded cheddar after fluffing the rice. This dish is flexible, allowing you to add extra vegetables or adjust spices based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun