Description
A hearty and flavorful Rice with Smoked Sausage dish combining tender rice cooked in savory chicken stock, browned smoked sausage, and a medley of sautéed vegetables seasoned with smoked paprika and herbs for a comforting, satisfying meal ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 12 ounces smoked sausage (about 4 medium links)
Vegetables and Aromatics
- 1 small yellow onion (chopped)
- 1 small red bell pepper (seeded and chopped)
- 1 large stalk celery (chopped into half moons)
- 3 cloves garlic (minced)
Spices and Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and cracked black pepper (to taste)
Instructions
- Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice and 2 cups of chicken stock. Cook over medium heat following the package instructions until the rice is tender and the liquid is fully absorbed. Once cooked, fluff the rice with a fork and set aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat. Add the unsalted butter and extra virgin olive oil, allowing the butter to melt. Add the smoked sausage sliced into rounds and cook, stirring occasionally, until the sausage is browned and heated through, about 3 to 5 minutes.
- Sauté Vegetables: Add the chopped yellow onion, red bell pepper, and celery to the skillet with the sausage. Cook the vegetables until they start to soften, about 2 to 3 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Season the Mixture: Sprinkle the garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and cracked black pepper evenly over the sausage and vegetables. Stir thoroughly with a wooden spoon to evenly coat the mixture with the spices.
- Deglaze and Combine: Pour a small amount of chicken stock into the skillet to deglaze the pan, using the wooden spoon to scrape up any browned bits from the bottom. Add the cooked rice to the skillet and stir well to combine all the ingredients. Continue to cook and stir for another 2 to 3 minutes to meld the flavors together. Add additional chicken stock if the rice seems dry.
- Serve: Remove the skillet from heat. Transfer the rice and sausage mixture to a serving dish. Optionally, garnish with freshly chopped parsley. Serve warm and enjoy a delicious, savory smoked sausage rice dish.
Notes
- Rinsing the rice removes excess starch and prevents it from becoming sticky.
- Use smoked sausage for authentic smoky flavor; kielbasa or andouille are good alternatives.
- Adjust cayenne pepper to your preferred spice level or omit if sensitive to heat.
- Adding chicken stock when deglazing enhances depth of flavor by incorporating browned bits.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
