When dinner time rolls around and you’re craving something hearty yet simple, this One Pot Smoked Sausage and Rice is exactly what you need. It’s the ultimate comfort food that combines smoky, savory sausage with fluffy rice and vegetables, all melding together in one pan to create a symphony of flavors. The beauty of this dish lies in its simplicity and how the sausage infuses the entire pot with its rich flavor.
As a busy home cook myself, I understand the appeal of meals that deliver maximum flavor with minimum effort. This recipe has become a staple in my household, earning rave reviews from both adults and picky eaters alike. The best part? You’ll only have one pot to wash when you’re done!
Why You’ll Love This
- True one-pot wonder – everything cooks together, meaning less cleanup and more flavor
- Ready in about 45 minutes from start to finish – perfect for busy weeknights
- Customizable with whatever vegetables you have on hand
- Leftovers taste even better the next day as flavors continue to develop
- Budget-friendly meal that stretches a package of sausage to feed a family
Ingredients
- 14 ounces smoked sausage like kielbasa, sliced into rounds
- 1/2 cup onion, diced (about 1/2 medium onion)
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika (smoked paprika will give more flavor if you have it)
- 1 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low sodium chicken broth
- 1 cup long grain white rice
- 3 tablespoons tomato paste
- Fresh parsley or chopped green onions
Instructions
- Slice the kielbasa into small rounds that are about ¼ inch thick. Dice the onion and bell pepper into small pieces between ¼ and ½ inch. In a small bowl mix together the paprika, oregano, garlic powder, salt and pepper, then set to the side.
- In a large sautee pan or 12 inch skillet with a lid, add a tablespoons of olive oil and turn a burner on to medium high heat. Add the sliced kielbasa to the pan. Cook the sausage for 5-6 minutes until browned on each side, stirring occasionally.
- Add onions and sauté until the onion begins to brown and soften, another 3-4 minutes.
- To the pan add the chicken broth, rice, tomato paste, bell pepper, and the spices mixed together, the paprika, oregano, garlic powder, salt and pepper. Stir well until fully mixed.
- Bring the liquid in the pan to a boil. Once boiling, cover the pan with a lid and turn the heat down to medium low to keep the liquid simmering. Cook covered for 20-23 minutes until the rice is tender and most of the liquid is gone. A little liquid still in the pan is ok as long as the rice is tender but it shouldn’t be runny.
- Top with a light sprinkle of fresh parsley or chopped green onions, then enjoy!
Tips & Variations
- Try different types of smoked sausage like kielbasa, andouille, or even chicken sausage for variety
- Add frozen peas or corn during the last 5 minutes of cooking for extra color and nutrition
- For a creamy version, stir in ½ cup of shredded cheddar cheese after cooking
- If you prefer brown rice, increase the liquid to 3½ cups and cooking time to about 40 minutes
- Make it spicy by adding a diced jalapeño with the bell pepper or increasing the cayenne
- For a tomato-based version, replace 1 cup of broth with a can of diced tomatoes
Serving Suggestions
This one-pot meal is substantial enough to stand alone, but a simple side salad with a tangy vinaigrette makes for a perfect complement to balance the richness of the dish. For a true Southern-inspired meal, serve with a side of collard greens or a piece of cornbread to soak up any remaining sauce.
If you’re entertaining, set out some hot sauce varieties on the table so everyone can adjust the heat level to their preference. A cold beer or sweet iced tea pairs wonderfully with the smoky flavors in this dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The rice is done when all liquid is absorbed and grains are tender but not mushy.
- If rice seems too dry during cooking, add an additional ¼ cup of broth or water.
- This dish freezes well for up to 2 months – perfect for meal prep!
FAQs
Can I use instant rice for this recipe?
I don’t recommend instant rice as it will cook too quickly and become mushy. Regular long-grain rice gives the best texture and allows time for flavors to develop.
What’s the best type of smoked sausage to use?
Kielbasa and andouille work particularly well, but any smoked sausage you enjoy will be delicious. Turkey or chicken sausage can be used for a lighter option.
Can I make this dish vegetarian?
Yes! Use plant-based sausage and vegetable broth instead. You may want to add extra seasonings since vegetarian sausage often has less flavor than its meat counterpart.
My rice turned out mushy. What went wrong?
This usually happens when there’s too much liquid or the heat is too high. Make sure to use the exact ratio of rice to liquid and maintain a gentle simmer throughout cooking.
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