Description
This Smoked Sausage and Peppers with Rice recipe is a hearty, flavorful one-pan meal combining savory smoked sausage, vibrant bell peppers, and tender rice simmered in a spiced tomato broth. It’s perfect for an easy weeknight dinner with a rich Creole-inspired kick.
Ingredients
Scale
Sausage and 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)
- 1 tablespoon oil (for sautéing)
Rice and Liquids
- 2 cups (370 g) uncooked white rice
- 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
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 to develop a rich, savory flavor base for the dish.
- Sauté Vegetables: Add the diced onion, minced garlic, and sliced bell peppers to the pan with the sausage. Cook while stirring for about 3 minutes until the vegetables soften and release their aromas into the oil and meat.
- Toast the Rice: Stir in the uncooked white rice and cook for 1-2 minutes so the grains are lightly toasted, enhancing their texture and flavor absorption capability.
- Add Liquids and Seasonings: Pour in the tomato sauce and chicken broth. Add creole seasoning (or cayenne pepper) along with salt and pepper to taste. Stir thoroughly to combine all ingredients evenly.
- Simmer the Mixture: Bring the mixture to a boil, then reduce heat to a low simmer. Cover the pan and cook for 20-25 minutes, or until the rice is tender and most liquid is absorbed. Occasionally check and add extra broth or water as needed to prevent drying.
- Fluff and Serve: Once cooked, fluff the rice with a fork. Taste and adjust seasoning if necessary. Serve hot, optionally garnished with fresh herbs or extra peppers for added color and flavor.
Notes
- You can substitute smoked sausage with kielbasa or andouille for different flavor profiles.
- Use low-sodium chicken broth to control salt levels if desired.
- If you prefer a spicier dish, increase the cayenne pepper or add hot sauce when serving.
- For a gluten-free version, ensure the sausage and broth are certified gluten-free.
- This dish reheats well and can be stored in the fridge for up to 3 days.
