If you’re craving a hearty, comforting meal that comes together with minimal fuss but maximum flavor, look no further than this Smoked Sausage and Rice One-Pot Dinner Recipe. Imagine tender, smoky sausage mingling with vibrant capsicums, aromatic spices, and fluffy rice all cooked in one pan, making cleanup a breeze and your taste buds sing. It’s the perfect weeknight dish that feels like a warm hug on a plate, combining simplicity with a vibrant mix of textures and colors that will quickly become a family favorite.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each carefully chosen to bring out a perfect balance of flavors and textures. From the smoky sausage to the fresh capsicum and fragrant spices, every element plays a vital role in creating that irresistible one-pot magic.
- Extra virgin olive oil, 3 tbsp: Provides a rich base for sautéing and adds a subtle fruity flavor.
- Garlic cloves, 5 finely minced: Adds a punch of aromatic warmth that infuses the dish beautifully.
- Onions, 2 medium chopped: Brings sweetness and depth when cooked down with garlic.
- Yellow capsicum, 1 cut into 1.5cm squares: Adds a sweet crunch and vibrant color.
- Red capsicum, 1 cut into 1.5cm squares: Balances the yellow with a slightly different sweetness and bright hue.
- Kransky or other smoked sausages, 400 g sliced: This smoky component is the star of the dish, delivering hearty, savory flavors.
- Salt, ¾ tsp: Enhances all the other flavors without overpowering.
- Pepper, ½ tsp: Adds a gentle spicy lift.
- Smoked paprika, ¾ tsp: Intensifies the smokiness and adds warmth without heat (can substitute with regular paprika).
- Long grain white rice, 1 ½ cup uncooked: Absorbs all the flavors for a perfectly textured dish (other rice varieties also work well).
- Chicken stock/broth, 2 ½ cups low sodium: Keeps the rice moist and flavorful; vegetable stock works for a vegetarian twist.
- Frozen peas, 2 cups thawed: Adds a pop of sweetness and bright green color at the finish.
- Parsley, 2 tbsp chopped (optional): Provides fresh, herbal brightness as a final touch.
How to Make Smoked Sausage and Rice One-Pot Dinner Recipe
Step 1: Cook the sausage
Start by heating 2 tablespoons of the olive oil in a large heavy-based pot over medium-high heat. Add the sliced smoked sausages and cook them until they turn golden brown and release their irresistible smoky aroma. Once cooked, scoop them out using a slotted spoon and set aside—this step is key for building a rich, flavorful base.
Step 2: Sauté the onion and garlic
Into the same pot, drizzle the remaining tablespoon of olive oil and toss in the minced garlic and chopped onions. Cook for about 2 minutes until the onion starts turning translucent and the garlic becomes fragrant—this is where those layers of flavor begin to deepen, setting the tone for the rest of the dish.
Step 3: Add the colorful capsicums
Next, stir in the yellow and red capsicums, cooking for another 2 minutes. This gives the vegetables just enough time to soften while maintaining their delightful crunch and vibrant colors, making each bite visually appealing and texturally satisfying.
Step 4: Incorporate rice, seasonings, and sausage
This is the moment where the magic happens: pour in the uncooked rice, chicken stock, smoked paprika, salt, pepper, and add back the browned sausage slices. Stir everything together to combine fully, then bring the mixture to a boil. Once bubbling, reduce the heat to a gentle simmer, allowing the rice to absorb all those beautiful flavors.
Step 5: Cover and cook
Cover your pot with a lid and let it cook for 20 minutes on low heat. This slow cooking ensures the rice is perfectly tender and infused with the savory essence of the sausage and spices.
Step 6: Add peas and let rest
When the rice is done, quickly remove the lid and stir in the thawed peas. Immediately cover the pot again and let it rest for 10 minutes. The residual heat will gently cook the peas, preserving their sweet pop and bright green color.
Step 7: Fluff and serve
Finally, sprinkle chopped parsley if using, and fluff the rice with a fork to separate the grains and evenly distribute all those tasty morsels. Serve this comforting dish immediately to enjoy the full spectrum of flavors and textures.
How to Serve Smoked Sausage and Rice One-Pot Dinner Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or a handful of chopped green onions on top to brighten the dish visually and add a fresh finish that contrasts beautifully with the smoky richness of the sausage.
Side Dishes
This one-pot dinner is hearty enough on its own, but if you want to round out the meal, consider a crisp green salad with a light vinaigrette or a side of roasted vegetables. Both options provide a refreshing crunch and complement the savory, tender rice perfectly.
Creative Ways to Present
For a fun twist, serve the Smoked Sausage and Rice One-Pot Dinner Recipe in individual bowls, topped with a dollop of tangy sour cream or a squeeze of fresh lemon juice. Alternatively, stuff it into bell pepper halves and bake for a colorful, impressive presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, making it perfect for lunch the next day. Just give it a quick stir before reheating to distribute the seasonings again.
Freezing
You can freeze portions of this dish for up to 2 months. Allow it to cool completely before packing into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a covered pan over low heat, with a splash of broth or water to refresh the rice’s moisture. Microwaving works too—just cover loosely and stir halfway through to ensure even heating.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! While smoked kransky is recommended for its smoky flavor, any smoked or even fresh sausage you enjoy will work. Just adjust the cooking time if using raw sausage to ensure it’s fully cooked.
Is this recipe gluten-free?
Yes, the Smoked Sausage and Rice One-Pot Dinner Recipe is naturally gluten-free as long as you use gluten-free stock and sausages. Always double-check labels to be sure.
Can I make this dish vegetarian?
You can swap the sausage for plant-based sausage alternatives and use vegetable stock to keep it vegetarian-friendly. Adding mushrooms or smoked paprika helps retain that savory depth.
What’s the best rice choice for this recipe?
Long grain white rice works perfectly thanks to its fluffy texture and ability to absorb flavors. However, jasmine or basmati rice can add an aromatic twist, while brown rice will require a longer cooking time.
How can I add more vegetables to this dish?
Feel free to toss in diced carrots, zucchini, or even chopped spinach along with the capsicum. Just keep the cooking times in mind to ensure everything is tender and balanced.
Final Thoughts
This Smoked Sausage and Rice One-Pot Dinner Recipe truly embodies the idea that great cooking doesn’t have to be complicated. Its vibrant colors, smoky richness, and comforting textures make it a standout in any meal rotation. I can’t wait for you to try it—the simplicity and full flavors will have you coming back to this recipe again and again, sharing it like a tasty little secret with your favorite people.
Print
Smoked Sausage and Rice One-Pot Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful one-pot meal featuring smoky kransky sausages, vibrant capsicum, tender rice, and sweet peas, all cooked together for an easy and satisfying dinner.
Ingredients
Meats
- 400 g / 14 oz (~3) kransky or other smoked sausages, sliced 0.5 cm thick (1/4″ thick)
Vegetables & Aromatics
- 5 garlic cloves, finely minced
- 2 onions (medium), chopped (or 1 large onion)
- 1 yellow capsicum, cut into 1.5 cm (1″) squares
- 1 red capsicum, cut into 1.5 cm (1″) squares
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Dry Ingredients & Spices
- 1 1/2 cups long grain white rice, uncooked
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (substitute with normal paprika if unavailable)
Liquids & Oils
- 2 1/2 cups low sodium chicken stock/broth (or vegetable stock)
- 3 tbsp extra virgin olive oil
Instructions
- Cook sausage: Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add the sliced sausages and cook them until they turn golden brown. Once cooked, remove the sausages using a slotted spoon and set aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add the minced garlic and chopped onion, and cook for 2 minutes until fragrant. Then add the yellow and red capsicum, cooking for another 2 minutes until the onion becomes translucent.
- Add rice and liquid: Stir in the uncooked rice, chicken stock, smoked paprika, salt, pepper, and the cooked sausage back into the pot. Mix everything together and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a very gentle simmer.
- Cover and cook: Cover the pot with a lid and let it cook for 20 minutes, allowing the rice to absorb the flavors and cook thoroughly.
- Add peas and rest: Remove the pot from the stove. Quickly take off the lid, add the thawed peas, and immediately cover the pot again. Let it rest for 10 minutes; the residual heat will cook the peas perfectly.
- Fluff and serve: Stir in freshly chopped parsley if using, and fluff the rice gently with a fork. Serve immediately while hot for a delicious and satisfying meal.
Notes
- Use low sodium chicken stock to control salt content and enhance flavor.
- You can swap the long grain white rice for basmati or jasmine rice if preferred; cooking times may vary slightly.
- If you cannot find smoked paprika, regular paprika will work but will give a milder smoky flavor.
- For a vegetarian version, substitute sausages with smoked tofu or plant-based sausage alternatives and use vegetable stock.
- Ensure peas are thawed before adding to avoid excess water diluting the dish.
