Description
A hearty and flavorful Southern-American one-pan meal featuring smoky sausage, aromatic spices, and tender rice cooked together on the stovetop for an easy and satisfying dinner.
Ingredients
Scale
Protein and Vegetables
- 14 oz smoked sausage, sliced into ¼-inch rounds
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Base and Seasonings
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Brown the Sausage: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 4–5 minutes. Remove and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and green bell pepper. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Rice and Spices: Add the long-grain white rice to the pan along with smoked paprika, dried thyme, cayenne pepper (if using), salt, and black pepper. Stir well to coat the rice evenly with the spices.
- Simmer: Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat to low, cover the pan, and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Combine and Rest: Return the browned sausage to the pan and gently stir to combine everything. Cover and let sit for 5 minutes off the heat to allow flavors to meld.
- Serve: Fluff the rice with a fork, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- You can substitute brown rice in place of white rice; however, increase the chicken broth to 2.5 cups and extend the cooking time to about 40–45 minutes to ensure the rice cooks fully.
- For additional heat, add sliced jalapeños while sautéing the vegetables or a dash of your favorite hot sauce when serving.
