Smoked Sausage and Rice Skillet Recipe

I absolutely love this Smoked Sausage and Rice Skillet Recipe because it s a one-pot wonder that fills the whole kitchen with incredible aromas. When the smoky sausages mingle with tender rice and vibrant veggies, it s pure comfort food that comes together with minimal fuss-a perfect dinner for busy weeknights or a casual weekend feast.

What makes this recipe especially great is how versatile it is and how quickly it comes together without compromising on flavor. You ll find that the smoky paprika and sausage add such depth, and there s something so satisfying about fluffing the rice right before serving. Trust me, once you try this, it s going to become a staple in your meal rotation.

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Ingredients You’ll Need

Each ingredient in this Smoked Sausage and Rice Skillet Recipe plays an important role in layering flavor and texture. I like to use quality smoked sausages because they bring that smoky punch, and fresh veggies add lovely brightness to balance all the richness.

• Extra virgin olive oil: Using good olive oil ensures a nice flavor base and helps brown the sausages perfectly.
• Garlic cloves: Freshly minced garlic adds that classic savory aroma that whets your appetite.
• Onions: I prefer medium yellow onions for their natural sweetness and how they soften beautifully.
• Yellow capsicum: The sweet crunch pairs wonderfully with the smoky sausage; cut into uniform squares for even cooking.
• Red capsicum: Adds color contrast and a touch of sweetness, elevating the whole skillet s look and flavor.
• Smoked sausages (kransky or similar): This is the star of the show – pick a quality smoked sausage to get the best robust taste.
• Salt: Just enough to enhance all your ingredients without overpowering.
• Pepper: Freshly ground for a subtle kick.
• Smoked paprika: If you can t find smoked, regular paprika works as a decent substitute and still adds warmth.
• Long grain white rice: I use this kind because it stays fluffy and separate instead of clumping together.
• Chicken stock or broth: Low sodium is best so you can control seasoning; it gives the rice great depth.
• Frozen peas: Thawed peas add a pop of color and sweetness; keep them handy to add at the very end.
• Parsley (optional): Fresh chopped parsley brightens the dish and adds a fresh herbal note.

Variations

I love tweaking this Smoked Sausage and Rice Skillet Recipe to suit whatever is in my fridge or accommodate different flavor profiles. You can easily switch up the protein or add more veggies, depending on what you re craving or what s seasonal.

• Adding heat: I sometimes toss in sliced jalapeños or sprinkle cayenne for a spicy kick that pairs so well with the smoky notes.
• Different proteins: Tried it with smoked turkey sausage for a leaner option – still delicious and easy on the calories.
• Using brown rice or quinoa: If you prefer whole grains, this recipe works well with brown rice or quinoa; just adjust cooking times and liquid accordingly.
• Vegetarian twist: Swap out sausage for smoked tofu or tempeh and use vegetable broth for a hearty plant-based version.

How to Make Smoked Sausage and Rice Skillet Recipe

Step 1: Brown the sausage for maximum flavor

Start by heating 2 tablespoons of olive oil in a large, heavy-based pot or skillet over medium-high heat. Add the sliced smoked sausages and cook them until they re beautifully golden on both sides-this step really brings out that smoky, savory flavor we’re after. Once browned, scoop them out with a slotted spoon and set aside. Don t rush this; a good browning makes all the difference in taste!

Step 2: Sauté onions, garlic, and capsicum until fragrant

Lower the heat to medium and add the remaining tablespoon of oil to the pot. Toss in the finely minced garlic and chopped onions first, letting them cook for about 2 minutes until the onions start turning translucent and the garlic smells incredible. Then add the yellow and red capsicum squares, cooking for another 2 minutes. This mix creates a lovely sweet and savory base that the rice will soak up.

Step 3: Time to add rice, stock, spices, and sausage

Stir in the uncooked long grain rice along with smoked paprika, salt, and pepper. Pour in the chicken stock, then return the browned sausages to the pot. Give everything a good stir to combine, and bring it all to a boil. Once boiling, reduce your heat to the lowest simmer possible-this gentle heat lets the rice absorb all the flavorful liquid without burning or sticking.

Step 4: Cover, cook, and let it rest

Pop a lid on the pot and let everything cook undisturbed for 20 minutes. This hands-off time is where the magic happens, as the rice absorbs all those delicious flavors. When the 20 minutes are up, quickly remove the lid, stir in the thawed peas, then immediately cover and let it rest for 10 minutes off the heat. The residual warmth cooks the peas perfectly without overcooking them.

Step 5: Fluff and finish with fresh parsley

After the rest, sprinkle in some chopped fresh parsley for a pop of color and freshness. Use a fork to gently fluff the rice and combine everything. Serve immediately while it s hot, and get ready for those comforting, smoky bites you ll want every night of the week!

How to Serve Smoked Sausage and Rice Skillet Recipe

Garnishes

I usually top this dish with freshly chopped parsley because it adds a fresh, herbal brightness that cuts through the rich smoky flavor. Sometimes I sprinkle a little extra smoked paprika or even a squeeze of lemon juice for a subtle zing. Fresh herbs like cilantro or chives also work well if you’re feeling adventurous.

Side Dishes

This skillet pairs beautifully with a crisp green salad or roasted vegetables to lighten up the meal. I love serving it alongside some crusty bread for soaking up any extra juices. For a heartier spread, steamed green beans or sautéed kale add a nice textural contrast and color.

Creative Ways to Present

For dinner parties or special occasions, I like to serve this Smoked Sausage and Rice Skillet Recipe in a rustic cast-iron skillet right at the table, letting everyone help themselves family-style. Adding a sprinkle of toasted nuts or crispy fried onions on top can add an unexpected crunch that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The rice absorbs more liquid as it sits, so when you reheat it, you might want to add a splash of broth or water to loosen things up.

Freezing

I ve frozen this recipe a few times with good results-just let it cool completely before portioning into freezer-safe containers. It reheats nicely, though the texture of the rice gets a little softer, so I prefer freezing it for meal prep rather than everyday family dinners.

Reheating

The best way I ve found to reheat this dish is gently on the stovetop with a splash of water or broth over low heat. Stir often to prevent sticking and help the rice regain its fluffy texture. If you’re in a hurry, microwaving covered with a damp paper towel works as well, just watch the timing to avoid drying it out.

FAQs

Final Thoughts

This Smoked Sausage and Rice Skillet Recipe has become one of my go-to dishes whenever I want a simple, flavorful meal with minimal cleanup. It s the kind of recipe you can trust to please a crowd or satisfy your family s cravings on a busy night. I m excited for you to try it too-once you do, I bet it ll become a favorite in your kitchen as well.

Smoked Sausage and Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 148 reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 – 5 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Western

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Description

This hearty Smoked Sausage and Rice recipe is a comforting one-pot meal that combines flavorful smoked sausages with tender rice, vibrant capsicum, and sweet peas. Perfectly seasoned with garlic, paprika, and a blend of spices, it’s an easy-to-make dish that can be enjoyed for lunch or dinner, offering a balance of savory and wholesome ingredients in every bite.

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Ingredients

Units USM Scale 1x2x3x

Sausage and Vegetables

• 3 tbsp extra virgin olive oil
• 5 garlic cloves, finely minced
• 2 medium onions, chopped (or 1 large onion)
• 1 yellow capsicum, cut into 1.5cm / 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″ thick

Seasonings and Rice

• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp smoked paprika (can substitute with regular paprika)
• 1 1/2 cups long grain white rice, uncooked

Liquids and Finishing Ingredients

• 2 1/2 cups low sodium chicken stock/broth (or vegetable stock)
• 2 cups frozen peas, thawed
• 2 tbsp parsley, chopped (optional)

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Instructions

1. 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 are golden brown on all sides. Use a slotted spoon to remove the sausages from the pot and set aside.
2. Cook onion and garlic: To the same pot, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onions, cooking them for about 2 minutes until fragrant. Then add the yellow and red capsicum pieces and continue cooking for another 2 minutes until the onions become translucent.
3. Add rice and liquid: Stir in the uncooked rice along with the smoked paprika, salt, pepper, and the cooked sausage pieces. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer.
4. Cover and cook: Cover the pot with a lid and allow it to cook undisturbed for 20 minutes, allowing the rice to absorb the liquid and become tender.
5. Add peas and rest: Remove the pot from heat. Quickly uncover, add the thawed frozen peas to the rice, then immediately cover the pot again. Let it rest for 10 minutes so that the residual heat will cook the peas thoroughly.
6. Fluff and serve: Stir in the chopped parsley if using, and use a fork to gently fluff the rice, mixing everything evenly. Serve the dish immediately while warm for the best flavor and texture.

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Notes

• Feel free to substitute kransky sausage with any smoked sausage of your choice.
• You can use other types of rice like basmati or jasmine, but cooking times may vary slightly.
• For a vegetarian version, replace the sausage with smoked tofu and use vegetable stock.
• Adjust seasoning according to taste, especially salt, if using salty sausages or broth.
• Ensure peas are thawed before adding so that they cook evenly during the resting period.