One-Pot Smoked Sausage Rice

This cozy one-pot smoked sausage and rice dish brings together savory kielbasa, fluffy rice, and vibrant bell peppers in a single skillet for a crowd-pleasing meal with minimal cleanup. On nights when I crave something flavorful but easy after a long day, this is the recipe I reach for—and everyone at the table digs in with enthusiasm.

The first time I made this, I needed to use up leftover sausage and some end of the week bell peppers. Since then, it has become my back pot meal for nights when I want comfort food without any fuss.

Ingredients

• Smoked sausage such as kielbasa: Slices bring savory depth and a touch of smoky flavor. Make sure to choose sausage with a nice snap and not too much fat for the best texture
• Onion: Diced onion cooks down to provide sweetness and aroma. Opt for a fresh firm onion for best results
• Red bell pepper: Fresh diced pepper brings color and a gentle sweetness. Choose a pepper with glossy skin and no soft spots
• Olive oil: Helps brown the sausage and soften vegetables. Use a good quality olive oil for added richness
• Paprika: Choose smoked paprika when possible for a subtle smokiness. Spanish style is my favorite for this recipe
• Oregano: Dried oregano adds a classic herbal warmth. Look for oregano that is bright in color and aromatic
• Garlic powder: Lends a convenient burst of garlicky flavor. Pick a fresh jar or packet so the flavor is punchy
• Salt: Essential for seasoning. Be sure to taste and adjust as you go
• Black pepper: Adds just a hint of heat and balance. Use freshly cracked for bolder flavor
• Low-sodium chicken broth: Infuses the rice with savory depth without over salting. Choose a quality broth with few additives for pure flavor
• Long-grain white rice: Stays fluffy and absorbs flavors beautifully. Pick rice that is not old or dusty for best results
• Tomato paste: Brings body and subtle sweetness. Try double concentrated tomato paste if you can find it for richness

Step-by-Step Instructions

Prep the main ingredients:

Slice your smoked sausage into rounds. Use a sharp knife and go for even slices. Dice the onion and red bell pepper into small pieces for even cooking

Combine the seasoning:

In a small bowl add paprika oregano garlic powder salt and pepper. Mix thoroughly with a spoon to break up clumps and evenly distribute the spices

Brown the sausage:

Heat olive oil in a large skillet or heavy pot over medium heat. Add the sausage rounds in a single layer. Cook for about four to five minutes turning them so they get browned on both sides. Remove sausage and set aside if your pan is crowded but you can leave them in if there is space

Soften the vegetables:

Add diced onion to the same pan. Cook over medium low heat for about five to six minutes. Be patient and let them get soft and a little golden. Add the diced red bell pepper and cook another two minutes until the pepper gets vibrant and a bit tender

Build the base:

Stir in the tomato paste and all of the seasoning mix. Cook for one minute while stirring gently so the tomato paste toasts a bit and the spices become fragrant

Add rice and liquids:

Pour in the uncooked rice evenly over the veggies. Add in the browned sausage if you removed it. Pour chicken broth over everything. Use a wooden spoon to gently nudge any contents off the bottom of the pan. Bring the mixture to a gentle boil

Simmer to perfection:

Reduce the heat to low. Cover and let it simmer for twenty to twenty three minutes. Try not to lift the lid during this time. After twenty minutes check to see if the rice is tender and the liquid is absorbed

Rest and garnish:

Turn off the heat and let the pot sit covered for five minutes so the steam helps finish cooking. Fluff the rice gently with a fork before serving. Top with chopped parsley or green onions if you like

Pin it

My favorite part is always the browned bits of sausage that get a little crispy in the pan. They remind me of the campfire kielbasa my grandma used to make when I was a kid. We would pick out all the extra caramelized pieces to nibble on before dinner

Storage Tips

This dish keeps well in the fridge for up to three days. Store it in an airtight container. If the rice tightens up a bit when reheating splash with a tablespoon of broth or water and microwave covered until hot. Leftovers are even better the next day as the flavors continue to meld

Ingredient Substitutions

You can swap in turkey or chicken sausage for a lighter option. If you do not have smoked sausage go for any pre cooked sausage with bold flavor. For the vegetables try yellow or orange bell pepper or add chopped spinach in the last few minutes. Brown rice works well but needs a bit longer to cook and extra broth

Serving Suggestions

Serve this dish on its own for a hearty meal. Pair it with a sharp green salad or light slaw if you want to balance the richness. Crusty bread on the side is never a bad idea. Some like a dollop of sour cream or a splash of hot sauce to finish

Cultural Context

Smoked sausage and rice dishes are loved all around the world. From Eastern European kielbasa and pilaf to American Southern jambalaya this recipe is a delicious crossroad of comfort food. It is the kind of dish that shows how simple everyday ingredients come together to create lasting memories

Pin it

Try this one pot meal the next time you want maximum flavor with minimum effort. It is sure to become a weeknight favorite in your home

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, andouille, chorizo, or any fully cooked smoked sausage works well for this dish.

→ Can I substitute brown rice?

You may use brown rice, but increase simmer time and add extra broth to ensure the rice cooks fully.

→ How can I add more vegetables?

Stir in peas, corn, or spinach near the end of cooking for extra color and nutrients.

→ What can I use instead of tomato paste?

A small amount of tomato sauce or diced tomatoes can be substituted, but adjust amount to avoid excess liquid.

→ Can this be made ahead?

Yes, prepare as directed and refrigerate; reheat gently with a splash of broth if needed.