Description
A hearty and flavorful one-pot meal featuring smoky sliced sausage, tender rice, colorful bell peppers, sweet peas, and aromatic garlic and onions. This sausage and rice skillet comes together in about 45 minutes and requires just one pot, making it perfect for busy weeknights when you want something delicious and comforting without a lot of fuss.
Ingredients
Main Ingredients:
- 400g/14oz smoked sausages (about 3 kransky sausages), sliced ¼” thick – Kielbasa, andouille, or smoked chorizo all work beautifully here
- 3 tablespoons extra virgin olive oil, divided
- 5 garlic cloves, finely minced – Fresh garlic makes all the difference
- 2 medium onions, chopped (or 1 large) – Yellow or white onions work best
- 1 yellow bell pepper, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares – The colors make this dish so pretty
- 1½ cups long grain white rice, uncooked – Jasmine or basmati work great too
- 2½ cups chicken stock or broth, low sodium – Vegetable stock works if you prefer
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon smoked paprika – Regular paprika works in a pinch
- 2 cups frozen peas, thawed
- 2 tablespoons fresh parsley, chopped (optional) – For a fresh, bright finish
Instructions
Heat 2 tablespoons of olive oil in your large heavy-based pot over medium-high heat. Once the oil is shimmering, add your sliced sausages in a single layer. Let them cook undisturbed for about 2 minutes until they’re golden brown on one side, then flip and brown the other side. You want those beautiful caramelized edges because that’s where all the flavor lives. Remove the sausages with a slotted spoon and set them aside on a plate.
Add the remaining tablespoon of oil to the same pot (with all those gorgeous browned bits still in there). Toss in the minced garlic and chopped onions, stirring them around for about 2 minutes until your kitchen smells absolutely incredible. Then add both bell peppers and cook for another 2 minutes, stirring occasionally, until the onions turn translucent and soft.
Now comes the easy part. Add your uncooked rice to the pot and stir it around for about 30 seconds so every grain gets coated in that flavored oil. Pour in the chicken stock, then add the smoked paprika, salt, and pepper. Nestle those beautiful browned sausage slices back into the pot. Give everything a good stir to make sure nothing’s stuck to the bottom, then turn up the heat and bring it all to a rolling boil.
The moment you see those bubbles breaking the surface, immediately turn the heat down to low. If your stove runs cool, you might need medium-low instead. You want just a gentle bubbling—not a violent boil, but not completely still either. This is the sweet spot where the rice cooks perfectly.
Pop that lid on tight and set a timer for 20 minutes. Now here’s the hard part: walk away. Don’t lift the lid. Don’t peek. Don’t stir. I know it’s tempting, but every time you lift that lid, steam escapes and your rice won’t cook evenly. Trust the process. Go set the table, make a salad, or just breathe for a minute.
After 20 minutes, take the pot off the heat completely. Move quickly now: lift the lid, scatter those thawed peas across the top of the rice, and immediately put the lid back on. Don’t stir—just let the peas sit on top. Let the whole pot rest, covered, for 10 minutes. The residual heat will gently cook the peas and let the rice finish steaming to fluffy perfection.
After the resting time, remove the lid and sprinkle on your fresh parsley if you’re using it. Take a fork and gently fluff the rice, working from the edges toward the center, folding the peas and sausage throughout. Every grain should be separate and tender, and the colors should look like a beautiful mosaic.
Notes
Always slice your sausage on a slight diagonal—it gives you bigger pieces with more surface area to brown. If you’re using raw sausages instead of smoked ones, cut them into thick chunks rather than slices since raw meat is too soft to slice neatly
Don’t thaw your peas in the microwave or stovetop; just leave them in a colander at room temperature for about 15 minutes while you prep everything else, or run them under cool water for 30 seconds. If your finished rice seems a bit dry, drizzle in a tablespoon or two of extra stock or water and fluff it through.
The biggest mistake people make is cooking on heat that’s too high after covering the pot, which causes the bottom to burn while the top stays undercooked. Low and slow is the way to go.
- Prep Time: 10 minutes
- Cook Time: 30 minutes + Resting Time: 10 minutes
- Category: Main Dish
- Method: Skillet/One-Pot
- Cuisine: American