Description
This flavorful Rice with Smoked Sausage recipe combines tender long-grain rice cooked in chicken stock with browned smoked sausage and sautéed vegetables. Infused with a blend of paprika, thyme, oregano, and cayenne, it makes a hearty and satisfying one-pan meal perfect for a quick weeknight dinner.
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. In a saucepan, combine the rice with 2 cups of chicken stock. Cook over medium heat following package instructions until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and set it aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat and melt the unsalted butter along with the extra virgin olive oil. Add the smoked sausage slices to the skillet and cook, stirring occasionally, until they are 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 until the vegetables start to soften, approximately 2 to 3 minutes. Then stir in the minced garlic and cook until fragrant, about one minute.
- 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 vegetable mixture. Stir well with a wooden spoon to combine all the spices thoroughly.
- Deglaze and Combine: Pour a small amount of the remaining 1/4 cup chicken stock into the skillet to deglaze, scraping up any browned bits stuck to the bottom with the wooden spoon. Add the cooked rice back into the skillet and thoroughly stir to combine all ingredients. Continue cooking and stirring for an additional 2 to 3 minutes to meld the flavors, adding more chicken stock if the rice seems dry.
- Serve: Remove the skillet from heat and transfer the rice mixture to a serving dish. Optionally garnish with fresh chopped parsley. Serve warm and enjoy your delicious smoked sausage rice dish!
Notes
- Rinsing the rice before cooking removes excess starch and helps achieve fluffy rice.
- Adjust the cayenne pepper amount to control the spiciness according to your preference.
- Use chicken stock for richer flavor but vegetable broth can be substituted for a lighter option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- For added freshness, garnish with chopped parsley or green onions before serving.
