Description
This flavorful Rice with Smoked Sausage recipe combines tender long-grain rice with savory smoked sausage, sautéed vegetables, and a blend of aromatic spices. Perfect as a hearty and comforting one-pan meal, this dish comes together quickly on the stovetop and is ideal for a satisfying weeknight dinner.
Ingredients
Scale
Rice
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
Sausage and Vegetables
- 1 tablespoon butter (unsalted)
- 1 tablespoon olive oil (extra virgin)
- 12 ounces smoked sausage (about 4 medium links)
- 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
- 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 with 2 cups of chicken stock and cook over medium heat following package instructions until the rice is tender and the liquid is fully absorbed. Once cooked, fluff the rice with a fork and set it aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat. Melt the butter together with the olive oil. Add the smoked sausage slices and cook, stirring occasionally, until they are nicely browned and heated through, approximately 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 soften and become slightly translucent, about 2 to 3 minutes. Stir in the minced garlic and cook for another 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 well using a wooden spoon to distribute the spices thoroughly.
- Deglaze and Combine: Pour a small amount of chicken stock into the skillet to deglaze, scraping up any browned bits from the bottom with your wooden spoon. Add the cooked rice to the skillet and mix everything together thoroughly. Continue cooking and stirring for an additional 2 to 3 minutes to let the flavors meld, adding more chicken stock if the rice appears dry.
- Serve: Remove the skillet from heat and transfer the rice mixture to a serving dish. Optionally garnish with fresh chopped parsley for added color and freshness. Serve warm and enjoy your delicious smoked sausage rice dish!
Notes
- Rinsing the long-grain rice removes excess starch to prevent it from being sticky.
- You can use chicken broth instead of chicken stock for a slightly lighter flavor.
- Adjust cayenne pepper quantities to control the heat level of the dish.
- For a dairy-free version, substitute butter with additional olive oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- Consider garnishing with fresh parsley or green onions for added color and freshness.
