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This smoked sausage and rice dinner combines savory sausage, aromatic vegetables, and fluffy rice in one pot for a satisfying meal that's perfect for busy weeknights. The smoky flavor from the sausage infuses the entire dish, while colorful bell peppers and sweet peas add nutrition and visual appeal.
This recipe became my go to solution when my children started after school activities. I would prepare it while helping with homework, and the leftovers became treasured lunch box fillers that actually came home empty.
Ingredients
- Extra virgin olive oil: Provides the perfect base for sautéing and adds richness to the final dish
- Garlic cloves: Add aromatic depth that complements the smoky sausage perfectly
- Onions: Create a sweet foundation that balances the savory elements
- Yellow and red capsicums: Bring vibrant color and slight sweetness, look for firm peppers with glossy skin
- Smoked sausages: Like kransky, offer rich flavor, choose high quality sausages with visible meat texture
- Salt and black pepper: Enhance all other flavors in the dish
- Smoked paprika: Adds complex smokiness without heat, look for Spanish varieties when possible
- Long grain white rice: Maintains distinct grains after cooking, rinse before using for best results
- Low sodium chicken stock: Infuses the rice with flavor while allowing you to control salt levels
- Frozen peas: Introduce fresh sweetness and bright color, choose bright green varieties
- Fresh parsley: Brightens the finished dish with color and herbaceous notes
How To Make Smoked Sausage and Rice Dinner
- Brown the sausage:
- Cook sliced sausage in olive oil until golden brown on both sides, about 3 minutes per side. The caramelization creates essential flavor compounds that will infuse the entire dish. Be patient and allow proper browning without crowding the pan. Remove sausage and set aside.
- Create the aromatic base:
- Add remaining olive oil to the same pot, capturing all the sausage flavor left behind. Sauté garlic briefly until fragrant, about 30 seconds, then add onions and continue cooking. When onions begin to soften, add both colors of diced capsicum and cook until the vegetables just begin to soften but still maintain some texture.
- Combine and simmer:
- Add uncooked rice directly to the vegetable mixture, stirring to coat each grain with oil and flavors. Pour in chicken stock, sprinkle with seasonings, and return the browned sausage to the pot. Stir thoroughly to distribute ingredients evenly. Bring everything to a boil, then immediately reduce to a very gentle simmer.
- Steam to perfection:
- Cover the pot with a tight fitting lid and maintain a low heat for exactly 20 minutes. Resist the urge to peek or stir, as this releases essential steam needed for perfectly cooked rice. The gentle, consistent heat ensures even cooking without scorching the bottom.
- Add final ingredients:
- Remove the pot from heat completely. Quickly add thawed peas and immediately replace the lid. This gentle steaming method preserves the peas bright color and sweet flavor while warming them perfectly. Allow the covered pot to rest undisturbed for 10 minutes.
- Finish and serve:
- Sprinkle with fresh parsley for brightness and gently fluff the rice with a fork, being careful not to mash the grains. This creates the perfect texture while evenly distributing all ingredients throughout the dish.
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My absolute favorite part of this recipe is the way the smoky sausage flavor permeates every bite of rice. When my daughter went through a picky eating phase, this was the only complete meal she would reliably eat, and I attribute it to that irresistible savory quality that makes even plain rice extraordinary.
Make Ahead and Storage
This dish keeps exceptionally well in the refrigerator for up to four days in an airtight container. The flavors actually improve overnight as the spices and smokiness fully infuse the rice. For best results when reheating, add a small splash of water or broth before microwaving covered, which creates steam to revitalize the rice without drying it out.
Easy Substitutions
While kransky sausage offers an authentic smoky flavor, this recipe works beautifully with many varieties. Try kielbasa for a Polish twist, andouille for Cajun flair, or even sliced smoked chicken sausage for a lighter option. Brown rice can substitute for white with an additional 15 minutes cooking time and extra half cup of broth. For a vegetarian version, use mushrooms and vegetable stock with smoked paprika providing the smoky notes.
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Serving Suggestions
This hearty dish stands alone as a complete meal, but pairing it with a simple green salad dressed with vinaigrette creates a perfect balance. For special occasions, serve alongside crusty bread for soaking up the flavorful juices. A dollop of sour cream on top provides pleasant contrast for those who enjoy creamy additions. For a fun presentation at casual gatherings, hollow out small round bread loaves and fill with the sausage rice mixture.
Frequently Asked Questions
- → Can I use a different type of sausage?
Yes! Feel free to use your favorite sausage type, such as chorizo or andouille, to customize the flavor.
- → What kind of rice works best?
Long-grain white rice is ideal for fluffy results, but jasmine or basmati can also work.
- → Can I make this dish vegetarian?
Absolutely! Replace the sausage with plant-based sausage or add extra vegetables like mushrooms or zucchini.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of stock or water.
- → Can I freeze this dish?
Yes, you can freeze it in portions for up to 2 months. Thaw overnight in the fridge and reheat as needed.
- → What can I serve this with?
It's a complete meal on its own, but you can pair it with a fresh salad or crusty bread for added variety.
- → How can I adjust the spice level?
Increase the smoked paprika or add chili flakes for extra heat, or tone it down by reducing the paprika.