Weeknight meals don’t have to be complicated to be delicious. One Pot Smoked Sausage and Rice is one of those recipes I rely on when time is short but I still want something hearty and packed with flavor. Everything cooks together in one skillet, which means fewer dishes and more time to relax after dinner.
I love how it comes together with simple ingredients I usually already have in my fridge and pantry. The smoky sausage, tender rice, bold seasonings, and pops of bell pepper make it feel like a full meal with minimal effort. It’s the kind of recipe that turns a quiet evening into something cozy and comforting.
This dish has become a staple in my weekly rotation because it’s fast, satisfying, and always hits the spot. Whether I’m cooking for my family or just myself, I know I can count on it to deliver big taste without a lot of hassle.
Nostalgic Appeal
There’s something about the smell of sausage sizzling in a pan that immediately brings back childhood memories. It was one of the first things I learned to cook alongside my parents, and it always felt like a “real” dinner when sausage and rice were involved.
Even now, hearing that sizzle and watching the onions caramelize brings a certain comfort that feels like home. We didn’t always have a name for it back then, but this combination of meat, vegetables, and rice was a go-to in our house.
It was affordable, filling, and flexible—everything a good family meal should be. Now I get to recreate that same magic in my own kitchen, adding little touches to make it even more flavorful and personal.
Homemade Focus
One of the things I love most about this recipe is how it turns everyday ingredients into something special. There’s no need for fancy techniques or specialty tools—just one pan and a few fresh components come together beautifully.
I appreciate that it allows me to cook from scratch without spending hours in the kitchen. Sautéing the sausage and vegetables gives everything a homemade depth, while cooking the rice right in the pan means it absorbs all the delicious flavor.
The best part is how customizable it is. I can add more vegetables, change up the seasonings, or use different sausage types depending on what I have. Every version still tastes like a comforting home-cooked meal.
Flavor Goal
The goal with this dish is bold, savory flavor in every bite. The smoked sausage brings a rich, deep taste that carries through the entire dish, while the paprika and oregano add just the right amount of warmth and spice.
Sautéed onions and red bell peppers give it sweetness and color, adding contrast to the smoky, salty sausage. The tomato paste provides a slightly tangy base that blends beautifully with the broth and spices.
All of it gets absorbed into the rice, turning it from plain grain into a flavor-packed centerpiece. It’s a one-pot wonder where every ingredient plays its part in creating a balanced, satisfying bite.
Ingredient Insights
Smoked sausage is the star of the show. I typically use kielbasa, but any variety of smoked sausage will work—just make sure it’s fully cooked so it browns nicely in the pan without drying out.
Onions and red bell peppers add not only sweetness and depth but also a nice pop of color. They soften as they cook and melt into the dish, balancing the richness of the sausage.
Paprika, oregano, garlic powder, salt, and black pepper are the backbone of the seasoning. If I have smoked paprika on hand, I use it to intensify the flavor. These spices are simple but powerful and work together to add warmth without overwhelming the dish.
Chicken broth is essential for cooking the rice while infusing it with extra flavor. I usually opt for low-sodium broth so I can adjust the salt levels myself. It also helps everything cook evenly and keeps the rice fluffy and tender.
Tomato paste thickens the broth slightly and adds an umami richness that pulls the whole dish together. It also gives the rice a deeper color and a more robust flavor.
Long-grain white rice is my go-to because it cooks evenly and doesn’t get mushy. I avoid quick-cooking or instant rice in this dish because it tends to overcook or break apart.
Essential Equipment
To make this recipe, I use a large 12-inch skillet or sauté pan with a tight-fitting lid. The size is important so the rice cooks evenly and there’s enough room for everything to simmer without overflowing.
A sharp knife and sturdy cutting board help with chopping the sausage, onions, and peppers. I like to keep everything evenly sized so it cooks at the same pace.
You’ll also need a small bowl for mixing the spices ahead of time. This keeps things efficient when it’s time to add them to the pan.
A wooden spoon or heat-safe spatula is ideal for stirring everything together, especially as the rice cooks and begins to absorb the liquid. Finally, a measuring cup ensures I get the broth and rice ratio just right for tender, fluffy results.
Ingredients with Measurements
14 ounces smoked sausage, sliced into ¼-inch rounds
½ cup onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
½ teaspoon paprika (smoked paprika if available)
1 teaspoon oregano
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups low-sodium chicken broth
1 cup long grain white rice
3 tablespoons tomato paste
Step-by-Step Instructions
Start by slicing the sausage into small rounds and dicing the onion and bell pepper. Try to keep everything around the same size so it cooks evenly. Mix your spices—paprika, oregano, garlic powder, salt, and black pepper—in a small bowl and set aside.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced sausage and cook for 5 to 6 minutes, turning occasionally until browned on both sides. This step adds a ton of flavor and creates a savory base for the dish.
Add the diced onion to the pan and sauté for 3 to 4 minutes until softened and golden. The onion will start picking up the flavor from the sausage and help build the base of the dish. Stir in the red bell pepper and cook for another 2 minutes until slightly tender.
Add the remaining olive oil, followed by the chicken broth, rice, tomato paste, and mixed spices. Stir everything together thoroughly, making sure the tomato paste is fully dissolved into the broth. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and cover the pan with a lid. Let it simmer for 20 to 23 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid during cooking so the steam can properly cook the rice.
When done, fluff the rice gently with a fork. If there’s a little liquid left, that’s okay—it will thicken slightly as it sits. Finish with chopped green onions or parsley if you like a fresh garnish on top.
Troubleshooting
If your rice is undercooked after the full cooking time, add a splash of broth and cover the pan again for another 3 to 5 minutes. Sometimes rice takes a little longer depending on your stove or pan.
If the bottom of your skillet is sticking or browning too quickly, reduce the heat and stir gently every few minutes during the cooking process. This will help redistribute heat and prevent burning.
If the rice comes out mushy, it may have been stirred too often while cooking or had too much liquid. Stick to the measurements and resist the urge to open the lid or stir while it simmers.
If your sausage releases too much grease while browning, drain off excess oil before adding the vegetables. This will help keep the final dish balanced and not overly oily.
Tips and Variations
Swap in turkey or chicken sausage for a leaner option with less fat. Both varieties still bring great flavor and brown well in the pan.
Add frozen peas or corn during the last five minutes of cooking for extra vegetables and texture. They’ll thaw quickly and add a bit of sweetness.
Spice things up by adding red pepper flakes or diced jalapeños along with the bell peppers. It gives the dish a little kick without overpowering the other flavors.
If you want a cheesy version, stir in shredded cheddar or Monterey Jack cheese after cooking, just before serving. Let it melt for a rich and comforting twist.
You can also use brown rice or quinoa for a whole grain variation. Just be sure to adjust the liquid and cook time accordingly to prevent undercooking.
Serving and Pairing Suggestions
This dish is a complete meal on its own, but I love pairing it with a light side salad for freshness. A tangy vinaigrette balances the richness of the sausage and rice perfectly.
Cornbread or garlic bread makes a great side for soaking up any extra sauce. It adds a nice contrast in texture and rounds out the plate.
If I’m serving guests, I offer this dish with a simple appetizer like roasted vegetables or deviled eggs. It keeps things easy but impressive.
For drinks, I recommend iced tea, lemonade, or a chilled light beer. These all pair well with the smoky, savory flavor of the sausage and help refresh the palate.
Leftovers store beautifully and reheat in the microwave or stovetop with a splash of broth to bring the moisture back. It’s one of those meals that’s just as good the next day.
Nutritional Information
Per serving (based on 4 servings), estimated:
Calories: 470
Protein: 18g
Fat: 26g
Carbohydrates: 38g
Fiber: 2g
Sugar: 3g
Sodium: 780mg
These values may vary depending on the brand of sausage and broth used. For a lighter version, use turkey sausage and reduce the olive oil slightly.
To lower sodium, look for low-sodium sausage and broth and skip extra added salt. You’ll still get plenty of flavor from the spices and sausage.
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One Pot Smoked Sausage And Rice
Description
Weeknight meals don’t have to be complicated to be delicious. One Pot Smoked Sausage and Rice is one of those recipes I rely on when time is short but I still want something hearty and packed with flavor. Everything cooks together in one skillet, which means fewer dishes and more time to relax after dinner
Ingredients
14 ounces smoked sausage, sliced into ¼-inch rounds
½ cup onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
½ teaspoon paprika (smoked paprika if available)
1 teaspoon oregano
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups low-sodium chicken broth
1 cup long grain white rice
3 tablespoons tomato paste
Instructions
Start by slicing the sausage into small rounds and dicing the onion and bell pepper. Try to keep everything around the same size so it cooks evenly. Mix your spices—paprika, oregano, garlic powder, salt, and black pepper—in a small bowl and set aside.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced sausage and cook for 5 to 6 minutes, turning occasionally until browned on both sides. This step adds a ton of flavor and creates a savory base for the dish.
Add the diced onion to the pan and sauté for 3 to 4 minutes until softened and golden. The onion will start picking up the flavor from the sausage and help build the base of the dish. Stir in the red bell pepper and cook for another 2 minutes until slightly tender.
Add the remaining olive oil, followed by the chicken broth, rice, tomato paste, and mixed spices. Stir everything together thoroughly, making sure the tomato paste is fully dissolved into the broth. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and cover the pan with a lid. Let it simmer for 20 to 23 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid during cooking so the steam can properly cook the rice.
When done, fluff the rice gently with a fork. If there’s a little liquid left, that’s okay—it will thicken slightly as it sits. Finish with chopped green onions or parsley if you like a fresh garnish on top.
Recipe Summary and Q&A
This One Pot Smoked Sausage and Rice recipe is everything I want in a quick and comforting dinner. It’s easy to prepare, full of smoky, savory flavor, and leaves me with just one pan to clean.
Can I use brown rice? Yes, but it requires more liquid and a longer cooking time. Try 2 ½ cups of broth and cook for 35–40 minutes.
Can I make it vegetarian? Absolutely. Use plant-based sausage and vegetable broth for a meat-free option that still delivers bold flavor.
How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to revive the texture.
Can I freeze it? Yes. Portion it out into freezer containers, then thaw and reheat as needed. Great for meal prep.
