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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

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.

Ingredients

Units Scale

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)

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.

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.

Find it online: https://yumyy.com/smoked-sausage-and-rice-skillet-recipe/