Smoked Sausage and Rice is a covered one-pan dinner with browned kielbasa, onion, red bell pepper, tomato paste, long-grain white rice, broth, paprika, oregano, and garlic powder. Browning meat first builds flavor before the rice simmers in the same skillet for 20–23 minutes. The verified dairy-free and gluten-free recipe serves six and records 12 minutes preparation, 28 minutes cooking, and 40 minutes total.
One Pot Smoked Sausage And Rice Ingredients
Main Ingredients: 14 ounces smoked sausage like kielbasa, sliced into rounds; 1/2 cup onion, diced (about 1/2 medium onion); 1 red bell pepper, diced; 2 tablespoons olive oil; 1/2 teaspoon paprika (smoked paprika will give more flavor if you have it); 1 teaspoon oregano; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups low sodium chicken broth; 1 cup long grain white rice; 3 tablespoons tomato paste.
For Garnish (Optional): Fresh parsley or chopped green onions.
If you enjoy this recipe, you may also like Sweet and Sticky 3 Ingredient Apricot Chicken with Cauliflower Rice.
How to Make One Pot Smoked Sausage And Rice
- Prep ingredients: Slice the kielbasa into small rounds that are about ¼ inch thick. Dice the onion and bell pepper into small pieces between ¼ and ½ inch. In a small bowl mix together the paprika, oregano, garlic powder, salt and pepper, then set to the side.
- Brown the sausage: In a large sautee pan or 12 inch skillet with a lid, add a tablespoons of olive oil and turn a burner on to medium high heat. Add the sliced kielbasa to the pan. Cook the sausage for 5-6 minutes until browned on each side, stirring occasionally.
- Cook the onions: Add onions and sauté until the onion begins to brown and soften, another 3-4 minutes.
- Combine all ingredients: To the pan add the chicken broth, rice, tomato paste, bell pepper, and the spices mixed together, the paprika, oregano, garlic powder, salt and pepper. Stir well until fully mixed.
- Cook the rice: Bring the liquid in the pan to a boil. Once boiling, cover the pan with a lid and turn the heat down to medium low to keep the liquid simmering. Cook covered for 20-23 minutes until the rice is tender and most of the liquid is gone. A little liquid still in the pan is ok as long as the rice is tender but it shouldn't be runny.
- Serve: Top with a light sprinkle of fresh parsley or chopped green onions, then enjoy!
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Slice 14 ounces kielbasa into quarter-inch rounds. Dice one-half cup onion and one red bell pepper into quarter- to half-inch pieces. Mix one-half teaspoon paprika, one teaspoon oregano, one-quarter teaspoon garlic powder, one-half teaspoon salt, and one-quarter teaspoon pepper. In a large sauté pan or 12-inch lidded skillet, heat one tablespoon from the two tablespoons olive oil over medium-high. Brown sausage 5–6 minutes on both sides, stirring occasionally. Add onion and sauté 3–4 minutes until soft and beginning to brown. Add two cups low-sodium chicken broth, one cup long-grain white rice, three tablespoons tomato paste, bell pepper, and the spice mix. Stir thoroughly and bring to a boil. Cover, reduce to medium-low, and simmer 20–23 minutes until rice is tender and most liquid is gone. Garnish optionally with parsley or green onion.
If you enjoy this recipe, you may also like Sweet And Sour Pork.
Critical Visual and Timing Cues
Quarter-inch sausage rounds expose enough surface to brown within 5–6 minutes. Stir occasionally so both cut faces color without steaming. Onion then receives its own 3–4 minutes before liquid enters. Break the three tablespoons tomato paste fully into two cups broth so seasoning is uniform. Bring the whole skillet to a boil before covering and lowering heat; starting the 20–23 minute simmer too early can leave rice undercooked. Keep the lid closed as much as possible. Tender rice is the final cue. A little liquid is acceptable, but the finished skillet should not be runny. Smoked paprika is preferred for stronger flavor, although regular paprika is allowed.
Serving and Storage
Divide the finished skillet into six bowls and top lightly with optional parsley or chopped green onions. Distribute browned sausage and red pepper evenly rather than leaving them on the skillet surface. The source estimates 320 calories, 32 grams carbohydrate, 15 grams fat, and 12 grams protein per serving. It is recorded dairy-free and gluten-free, but sausage and broth labels should still be checked for individual requirements. Refrigerate leftovers promptly; the source notes they reheat well and suit meal preparation. Reheat rice and sausage until steaming hot, adding only a small splash of broth or water if storage has made the rice dry.
Practical Kitchen Notes
Use 14 ounces smoked sausage, one-half cup onion, one red bell pepper, two tablespoons oil total, one-half teaspoon paprika, one teaspoon oregano, one-quarter teaspoon garlic powder, one-half teaspoon salt, one-quarter teaspoon pepper, two cups low-sodium chicken broth, one cup long-grain white rice, and three tablespoons tomato paste. The method explicitly calls for one tablespoon oil at the browning stage even though two tablespoons are listed; preserve both records rather than silently rewriting them. Do not add cheese, cream, canned tomatoes, beans, corn, celery, or another grain because none appears in D1. Parsley or green onion is optional garnish only.
Details Worth Preserving
Prepare all cuts and combine spices before heating the skillet because later steps move quickly. Use a pan with a fitted lid. Dry sausage surfaces if needed for better browning and keep heat at medium-high. Once onion softens, scrape browned flavor into the broth. Stir rice around the entire pan so no dry cluster remains, and dissolve tomato paste before covering. Confirm a steady simmer after lowering to medium-low without repeatedly opening the lid. Check at 20 minutes, then continue toward 23 if grains remain firm. Let the pan stand briefly off heat if a small amount of liquid needs absorption, but do not invent an extended cook. Preserve the 12-minute prep, 28-minute cook, 40-minute total, and six servings.
Recorded Recipe Tips
- Smoked paprika will give more flavor than regular paprika if you have it.
- A little liquid still in the pan is ok as long as the rice is tender, but it shouldn't be runny.
- This dish is great for meal prep and leftovers reheat well.
Conclusion
One Pot Smoked Sausage And Rice makes 6 servings in 40 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does One Pot Smoked Sausage And Rice make?
It makes 6 servings and serves 6.
- → How long does One Pot Smoked Sausage And Rice take?
The recipe records 12 minutes of preparation, 28 minutes of cooking, and 40 minutes total.
- → How much liquid may remain after cooking?
A little liquid is acceptable once the rice is tender, but the finished skillet should not be runny.
- → Can regular paprika be used?
Yes, though the verified notes recommend smoked paprika when available because it contributes more flavor.