Description
This hearty Rice with Smoked Sausage recipe combines tender long-grain rice cooked in savory chicken stock with flavorful smoked sausage and a medley of sautéed vegetables, seasoned with a blend of spices. Perfect for a quick and satisfying dinner, it melds smoky, spicy, and aromatic flavors in one skillet meal.
Ingredients
Scale
Rice and Stock
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
Fats and Oils
- 1 tablespoon butter (unsalted)
- 1 tablespoon olive oil (extra virgin)
Sausage and Vegetables
- 12 ounces smoked sausage (about 4 medium links)
- 1 small yellow onion (chopped)
- 1 small red bell pepper (seeded and chopped)
- 1 large stalk celery (chopped into half moons)
- 3 cloves garlic (minced)
Spices and Seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and cracked black pepper (to taste)
Instructions
- Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of chicken stock. Cook over medium heat according to package instructions until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat and melt the butter along with the olive oil. Add the smoked sausage slices to the skillet and cook, stirring occasionally, until browned and heated through, about 3 to 5 minutes.
- Sauté the Vegetables: Add the chopped yellow onion, red bell pepper, and celery to the skillet. Cook the vegetables until they begin to soften, about 2 to 3 minutes. Stir in the minced garlic and cook until fragrant, approximately one minute.
- Season the Mixture: Sprinkle the garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and cracked black pepper over the sausage and vegetables. Stir together well with a wooden spoon to evenly distribute the spices.
- Deglaze and Combine: Pour a small amount of chicken stock into the skillet to deglaze the pan, scraping up any browned bits from the bottom with the wooden spoon. Add the cooked rice to the skillet and stir thoroughly to combine all ingredients. Continue cooking and stirring for another 2 to 3 minutes to allow flavors to meld, adding more chicken stock if the rice seems dry.
- Serve: Remove the skillet from heat. Transfer the rice mixture to a serving dish. Optionally, garnish with fresh chopped parsley and serve warm. Enjoy your delicious smoked sausage rice dish!
Notes
- Rinsing the rice removes excess starch, helping to prevent clumping and resulting in separate, fluffy grains.
- Adjust the cayenne pepper to your preferred level of spice or omit for a milder dish.
- Use low-sodium chicken stock if you want more control over the salt content.
- Fresh parsley garnish adds a nice pop of color and freshness but is optional.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave with a splash of water or chicken stock to maintain moisture.
