Smoked Sausage and Rice is such an easy one pan, flavor packed dinner recipe! This 30 minute dinner can be made with your favorite sausage, peppers, rice, and seasonings!
Smoked Sausage and Rice:
Another mouthwatering, seriously easy, one pan dinner for the win! I love how hearty this one is! It's so filling and really flavorful, and easy to change up spices/seasonings to your own preference too. I think you guys have spoken and we know you love our Smoked Sausage Pasta one pan meal, so it was definitely time for another sausage recipe to hit the blog! We really love to use rice around here because it's so versatile like our Dirty Rice and One Pot Chicken and Rice recipe. Something easy for a weeknight to keep the whole family happy! If you wanted another veggie to go along with this I'd pop some Roasted Green Beans in the oven and call it good! Bonus tip, this reheats really well so store leftovers in the fridge and you can get some weekday lunches out of this meal too!
Sausage and Rice Recipe Notes:
- This recipe does call for cayenne pepper but it is just the right amount of heat for us! If you are worried about it being too spicy, add your cayenne at the end. Or, you can substitute with a bit of Cajun seasonings instead. If using store bought Cajun/Creole seasoning we like Slap Ya Mama or Tony Chachere's brands the best.
- I used a green pepper as you can see in the photos, but use any pepper you have on hand! Any color you like is fine! You can also add in a little diced jalapeno if you like things really spicy!
- Another great addition to change this one up a bit is to add some cheese! You could use any shredded (bagged or fresh) cheese that you like. I think a cheddar blend or even parmesan are really good in this.
- I just used regular smoked sausage for this recipe. Beef, turkey, or pork smoked sausage are fine. You can also use Andouille if you want! Keep in mind that smoked sausage comes fully cooked.
- I prefer to use long grain white rice here. If using brown rice keep in mind that it needs more liquid, and longer cook time. For brown rice I would add in about 1 ¼ cups more broth, and increase the steaming time to 35-40 minutes.
Smoked Sausage and Rice
- 1 Tablespoon of olive oil
- 1 Cup Diced white onion
- 1 Cup thinly sliced bell pepper
- 2 Cloves of garlic minced
- 1 teaspoon of cayenne pepper powder
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 14-oz Package smoked sausage, sliced into ½-inch pieces
- 1 ½ Cups long grain white rice rinsed and drained
- 2 Cups low sodium chicken broth
- 1 Cup of tomato sauce
- Heat the olive oil in a large skillet or pot over medium heat then add the onion and cook until soft.
- Add the green pepper, garlic, cayenne pepper, salt and pepper and stir and cook for 2-3 minutes or until the green pepper is tender but still crispy.
- Add the sausage and cook for another 3-4 minutes to allow the sausage to become fragrant.
- Stir in the rice and toast it for 5-6 minutes then pour in the chicken broth and tomato sauce and stir to combine.
- Bring the broth to a boil then reduce the heat to low medium and cover with a lid.
- Let it steam for 18-20 minutes or until there is very little moisture left in the pan and the rice is cooked through.
- Remove the pan from the heat and let it sit for 5-6 minutes then fluff the rice and serve with freshly minced parsley.