Description
This hearty Smoked Sausage and Peppers with Rice recipe combines flavorful smoked sausage, vibrant bell peppers, and aromatic spices, all simmered together with rice in a savory tomato and chicken broth blend. Perfect for a quick and satisfying one-pot meal, it’s loaded with robust flavors and is ideal for busy weeknights or casual gatherings.
Ingredients
Units
Scale
Protein & Vegetables
- 13 ounces (369 g) smoked sausage (beef or pork), sliced into rounds
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, sliced into strips (any color)
Grains
- 2 cups (370 g) uncooked white rice
Liquids & Sauce
- 8 ounces (227 ml) can tomato sauce
- 4 cups (946 ml) chicken broth
Seasonings
- 1/2 teaspoon creole seasoning (or 1/2 teaspoon cayenne pepper as a substitute)
- Salt and pepper, to taste
Cooking Oil
- 1 tablespoon oil (for sautéing)
Instructions
- Brown the Sausage: In a heavy bottom pan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Once hot, add the sliced smoked sausage and cook until browned on both sides. This develops rich, savory flavor in the base of the dish.
- Sauté the Vegetables: Add the diced onion, minced garlic, and sliced bell peppers to the pan with the sausage. Cook, stirring, until the vegetables are softened, about 3 minutes. This step infuses the oil and sausage with aromatic flavors.
- Toast the Rice: Stir in the uncooked white rice and cook for 1-2 minutes to lightly toast the grains. This enhances the texture of the finished rice and helps it absorb more flavor.
- Add Sauce, Broth, and Seasonings: Pour in the tomato sauce and chicken broth, then add the creole seasoning (or cayenne pepper) and season with salt and pepper to taste. Stir well to ensure that everything is evenly combined.
- Simmer Until Done: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally and add a splash more broth or water if needed.
- Serve: Fluff the rice with a fork, taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs or extra peppers if desired.
Notes
- For a spicier kick, increase the amount of creole seasoning or cayenne pepper.
- You can use Andouille sausage for a smokier, spicier flavor.
- Brown rice or another grain can be substituted but will require a longer cooking time and possibly more liquid.
- This recipe works well as leftovers and can be refrigerated for up to 3 days.
- For a complete meal, serve with a side salad or steamed green vegetables.
Nutrition
- Serving Size: 1/4 of recipe (about 2 cups)
- Calories: 600
- Sugar: 6g
- Sodium: 1400mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
