One Pot Smoked Sausage Rice cooks browned kielbasa, onion, red bell pepper, long-grain rice, tomato paste, and warm spices in a single covered skillet. Browning the sausage first builds savory flavor, while the measured broth and undisturbed simmer give the rice time to absorb it.
The recipe yields exactly 6 bowls in 40 minutes, with 12 minutes of preparation and 28 minutes of cooking. Use regular long-grain white rice—not instant or minute rice—because the specified 2 cups broth and 20–23 minute simmer are calibrated for the regular grain.
One Pot Smoked Sausage Rice Ingredients
Use 14 ounces smoked sausage such as kielbasa, ½ cup diced yellow onion, 1 diced red bell pepper, 2 tablespoons olive oil, 2 cups low-sodium chicken broth, 1 cup regular long-grain white rice, and 3 tablespoons tomato paste.
Measure ½ teaspoon paprika, preferably smoked, 1 teaspoon dried oregano, ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Fresh parsley or chopped green onion is an optional garnish.
If you enjoy this recipe, you may also like Crispy Honey Chicken.
How to Make Smoked Sausage and Rice
- Cut sausage into ¼-inch rounds. Dice onion and red pepper into ¼–½-inch pieces.
- Mix paprika, oregano, garlic powder, salt, and pepper in a small bowl.
- Heat 2 tablespoons olive oil in a large sauté pan or 12-inch lidded skillet over medium-high.
- Brown sausage 5–6 minutes, stirring occasionally.
- Add onion and sauté 3–4 minutes.
- Add 2 cups broth, 1 cup rice, 3 tablespoons tomato paste, diced pepper, and seasonings. Stir well and bring to a boil.
- Cover, reduce to medium-low, and simmer 20–23 minutes, until rice is tender and most liquid is absorbed.
- Remove from heat, stand 5 minutes, then garnish only if desired and serve 6 bowls.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cut Consistent Sausage and Vegetables
Measure the Five Seasonings
Brown Kielbasa for Five to Six Minutes
Sauté Onion for Three to Four Minutes
Add Broth, Rice, Paste, Pepper, and Spices
Bring the Full Pan to a Boil
Cover and Simmer Twenty to Twenty-Three Minutes
Judge the Remaining Liquid Correctly
Rest Five Minutes Off the Heat
Serve Exactly Six Bowls
Cool and Reheat Leftovers Safely
Conclusion
Brown 14 ounces sliced kielbasa in 2 tablespoons olive oil for 5–6 minutes, then sauté ½ cup onion for 3–4. Add 2 cups broth, 1 cup regular long-grain rice, 3 tablespoons tomato paste, one diced red pepper, and the measured seasonings. Bring to a boil, cover, and simmer over medium-low for 20–23 minutes. Rest off heat 5 minutes and divide into 6 bowls.
Frequently Asked Questions
- → Can instant rice be used in this recipe?
No. Use regular long-grain white rice; instant rice does not match the liquid ratio or timing.
- → How long should the sausage brown?
Cook the ¼-inch kielbasa rounds for 5–6 minutes over medium-high heat, stirring occasionally.
- → How long does the rice simmer?
Cover and simmer over medium-low for 20–23 minutes, until tender and most liquid is absorbed.
- → How many bowls does the recipe make?
The finished one-pot smoked sausage rice yields exactly 6 bowls.