One Pot Smoked Sausage Rice (Print Version)
# Ingredients:
→ Main ingredients
01 -
400 g smoked sausage (such as kielbasa), sliced into 6 mm rounds
02 -
60 g yellow onion, diced (about ½ medium onion)
03 -
1 red bell pepper, diced
04 -
30 ml olive oil
05 -
475 ml low-sodium chicken broth
06 -
185 g long-grain white rice
07 -
48 g tomato paste
→ Seasonings
08 -
2.5 g smoked paprika (½ teaspoon)
09 -
1 g dried oregano (1 teaspoon)
10 -
0.5 g garlic powder (¼ teaspoon)
11 -
3 g salt (½ teaspoon)
12 -
0.5 g black pepper (¼ teaspoon)
→ For garnish
13 -
Fresh parsley or chopped green onions (optional)
# Instructions:
01 -
Slice smoked sausage into 6 mm thick rounds. Dice yellow onion and red bell pepper into 1 cm pieces. In a small bowl, combine smoked paprika, dried oregano, garlic powder, salt, and black pepper.
02 -
Heat olive oil in a large sauté pan or 30 cm skillet with a lid over medium-high heat. Add sausage slices and cook for 5–6 minutes until evenly browned, stirring occasionally.
03 -
Add diced onions to the pan. Sauté with sausage for 3–4 minutes until onions are golden and softened.
04 -
Add chicken broth, rice, tomato paste, diced red bell pepper, and the prepared seasoning blend to the pan. Stir thoroughly to combine and bring to a boil.
05 -
Once boiling, cover the pan with a lid and reduce heat to medium-low. Simmer for 20–23 minutes without lifting the lid, until rice is tender and most of the liquid has been absorbed.
06 -
Remove pan from heat. Let stand, covered, for 5 minutes to finish absorbing liquid. Fluff gently, garnish with fresh parsley or chopped green onions if desired, and serve warm.
# Notes:
01 -
Use only standard long-grain white rice for proper texture; do not substitute with quick-cooking or instant rice.
02 -
Smoked paprika brings more depth of flavor compared to regular paprika.
03 -
A small amount of liquid remaining is acceptable as long as the rice is fully cooked and not runny.
04 -
This complete one-pan meal is ideal for busy evenings requiring minimal cleanup.