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Per serving
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- 1
Brown the sausage
Slice 14 oz smoked sausage into 1/4-inch coins. Heat 2 tablespoons of the olive oil in a large heavy pot or deep skillet over medium-high. Add the sausage and cook until the edges are golden, then scoop it out with a slotted spoon and set aside. Those browned bits left in the pot are flavor, so leave them.
- 2
Soften the aromatics
Add the last tablespoon of oil. Mince the garlic and chop the onions, and cook for about 2 minutes. Chop both bell peppers into roughly 1-inch pieces, add them in, and cook another 2 minutes until the onion turns translucent.
- 3
Add rice and liquid
Stir in the rice, chicken broth, smoked paprika, salt, pepper, and the browned sausage. Give it a stir and bring it up to a boil, then drop the heat to low so it's barely simmering.
- 4
Cover and cook
Put the lid on and let it cook, undisturbed, for 20 minutes. No peeking and no stirring — you want the steam doing its job.
- 5
Add peas and rest
Pull the pot off the heat. Work fast here: lift the lid, scatter the frozen (thawed) peas over the top, and get the lid right back on. Let it rest 10 minutes — the residual heat cooks the peas without turning them to mush.
- 6
Fluff and serve
Chop the parsley and add it in. Fluff everything with a fork and serve straight from the pot.
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One-Pot Smoked Sausage and Rice
Created by: OnePotWonders
Ingredients
- 3 tbsp olive oil
- 5 garlic
- 2 onion
- 1 yellow bell pepper
- 1 red bell pepper
- 14 oz smoked sausage
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp smoked paprika
- 1 1/2 cup long grain white rice
- 2 1/2 cup chicken broth
- 2 cup frozen peas
- 2 tbsp fresh parsley
Instructions
- Brown the sausageSlice 14 oz smoked sausage into 1/4-inch coins. Heat 2 tablespoons of the olive oil in a large heavy pot or deep skillet over medium-high. Add the sausage and cook until the edges are golden, then scoop it out with a slotted spoon and set aside. Those browned bits left in the pot are flavor, so leave them.
- Soften the aromaticsAdd the last tablespoon of oil. Mince the garlic and chop the onions, and cook for about 2 minutes. Chop both bell peppers into roughly 1-inch pieces, add them in, and cook another 2 minutes until the onion turns translucent.
- Add rice and liquidStir in the rice, chicken broth, smoked paprika, salt, pepper, and the browned sausage. Give it a stir and bring it up to a boil, then drop the heat to low so it's barely simmering.
- Cover and cookPut the lid on and let it cook, undisturbed, for 20 minutes. No peeking and no stirring — you want the steam doing its job.
- Add peas and restPull the pot off the heat. Work fast here: lift the lid, scatter the frozen (thawed) peas over the top, and get the lid right back on. Let it rest 10 minutes — the residual heat cooks the peas without turning them to mush.
- Fluff and serveChop the parsley and add it in. Fluff everything with a fork and serve straight from the pot.