One-Pot Smoked Sausage and Rice Recipe

This One-Pot Smoked Sausage and Rice recipe is a hearty, flavorful meal that comes together easily with minimal cleanup. The smoky sausage pairs beautifully with tender rice, sweet bell peppers, and savory seasonings—all simmered in a rich, tomato-infused broth. It’s the perfect comforting dish for busy weeknights when I want something filling and full of flavor.

Why You’ll Love This Recipe

I love how this recipe combines simple ingredients into something so satisfying. The smoky sausage adds incredible depth, while the paprika and oregano bring a warm, aromatic touch. Everything cooks in one pot, so cleanup is a breeze. It’s also versatile—I can easily tweak the flavors or add vegetables I have on hand. This is one of those dependable, go-to dinners that always hits the spot.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14 ounces smoked sausage, such as 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 for extra flavor)
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

Directions

1. I start by heating the olive oil in a large skillet or pot over medium-high heat.
2. I add the sliced smoked sausage and cook for 4–5 minutes, stirring occasionally, until it’s browned on both sides.
3. I add the diced onion and red bell pepper, cooking for another 3–4 minutes until softened and fragrant.
4. I stir in the paprika, oregano, garlic powder, salt, and black pepper, coating everything evenly with the seasonings.
5. Next, I mix in the tomato paste and cook for 1–2 minutes to deepen the flavor.
6. I pour in the chicken broth and stir well, scraping up any bits from the bottom of the pan.
7. I add the rice, stir to combine, then bring the mixture to a simmer.
8. Once simmering, I reduce the heat to low, cover the pot, and let it cook for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
9. I remove it from the heat, let it sit covered for 5 minutes, then fluff the rice gently with a fork before serving.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 25 minutes to cook, for a total of 35 minutes.

Variations

Sometimes I add a handful of spinach or peas at the end for extra color and nutrition. I also like to spice it up with a pinch of cayenne or red pepper flakes. For a richer version, I stir in a little shredded cheddar or mozzarella right before serving. When I’m in the mood for something smoky and bold, I use andouille sausage instead of kielbasa.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of chicken broth or water and warm it in a skillet over medium heat until heated through. It also reheats well in the microwave in short intervals, stirring occasionally. I avoid freezing since the rice can become mushy after thawing.

FAQs

Can I use brown rice instead of white rice?

Yes, but I increase the cooking time by about 15–20 minutes and add a little extra broth if needed.

What type of sausage works best?

I like using kielbasa or smoked andouille sausage for their rich, smoky flavor.

Can I make this dish spicy?

Absolutely, I add cayenne pepper, hot sauce, or spicy sausage to turn up the heat.

Can I add vegetables to this recipe?

Yes, I often toss in zucchini, corn, spinach, or even diced tomatoes for more texture and flavor.

What’s the best way to keep the rice from sticking?

I stir the mixture once or twice while it cooks and make sure to use enough liquid.

Can I make this in an Instant Pot?

Yes, I sauté the sausage and vegetables first, then cook everything on high pressure for about 6 minutes with a quick release.

How do I prevent the rice from becoming mushy?

I avoid overcooking and measure the broth carefully so the rice absorbs just enough liquid.

Can I use pre-cooked rice?

Yes, I reduce the broth to about 1/2 cup and stir in the cooked rice at the end, letting it warm through.

What can I serve with smoked sausage and rice?

I like to pair it with a simple side salad or some crusty bread for a complete meal.

Can I make this dairy-free?

Yes, it’s naturally dairy-free as long as I don’t add cheese at the end.

Conclusion

This One-Pot Smoked Sausage and Rice is one of my favorite quick dinners—it’s hearty, flavorful, and incredibly easy to make. The smoky sausage, savory rice, and aromatic spices come together perfectly in every bite. I love how it all cooks in one pot, making cleanup simple while delivering comfort food satisfaction every time.

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