One-Pot Sausage, Peppers, and Rice

Smoked sausage browned with peppers and onions, then simmered with rice in the same pot. Weeknight dinner that feeds four with one burner.

By Brandon Carroll

Yield: 4-5 servings

Prep: 10 minutes

Cook: 25-28 minutes

Total: about 38 minutes

Ingredients

• 1 tablespoon olive oil or bacon fat
• 14 ounces smoked sausage or kielbasa, sliced into 1/2-inch coins
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice, rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 3 cups chicken stock
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 green onions, sliced

Instructions

1. Heat oil in a large pot or deep skillet over medium-high heat. Brown sausage 4 to 5 minutes. Transfer to a plate.
2. Add onion and peppers. Cook 5 minutes until softened and slightly charred at the edges. Stir in garlic 30 seconds.
3. Add rice, paprika, oregano, salt, pepper, and cayenne. Stir 1 minute to coat the grains. Pour in stock and tomatoes. Return sausage. Bring to a boil.
4. Reduce heat to low, cover, and cook 16 to 18 minutes until rice is tender and liquid is absorbed. Rest off heat 5 minutes. Fluff, top with green onions, and serve.