One-Pot Smoked Sausage and Rice

One-Pot Smoked Sausage and Rice is a simple, hearty, and flavor-packed meal that comes together quickly with minimal cleanup. With smoky sausage, tender rice, and a mix of vegetables all cooked in one pan, it’s the kind of weeknight comfort food I keep in heavy rotation.

Why You’ll Love This Recipe

I love this dish because it’s fast, filling, and always delivers on flavor. The smoked sausage infuses the entire pot with a rich, savory taste while the rice and veggies soak it all up. It’s super customizable depending on what I have in the fridge, and it reheats beautifully—perfect for leftovers or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Smoked sausage (such as kielbasa), sliced
• Olive oil or butter
• Onion, diced
• Garlic, minced
• Bell pepper, chopped
• Long-grain white rice
• Chicken broth or vegetable broth
• Diced tomatoes (optional, for a saucier version)
• Paprika
• Salt and black pepper
• Green onions or parsley (for garnish)

Directions

1. I heat oil in a large skillet or Dutch oven over medium heat, then add the sliced sausage and cook until browned on both sides. I remove it and set it aside.
2. In the same pan, I sauté the onion, garlic, and bell pepper until softened.
3. I stir in the rice and toast it for a couple of minutes to bring out its flavor.
4. I pour in the broth and diced tomatoes (if using), then season with paprika, salt, and pepper.
5. I return the sausage to the pan, stir everything together, and bring it to a simmer.
6. I cover the pot and reduce the heat to low, cooking for 18–20 minutes or until the rice is tender and the liquid is absorbed.
7. I let it sit covered for 5 minutes, then fluff it with a fork and top with green onions or parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 25–30 minutes to cook, so I usually have it ready in under 40 minutes.

Variations

Sometimes I swap the rice for brown rice or quinoa (with adjusted cook times), or stir in frozen peas or corn for extra veggies. For a spicy twist, I use hot sausage or add red pepper flakes. I’ve also made it Cajun-style by adding a bit of Creole seasoning and celery to the mix.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or in a skillet with a splash of broth or water to keep it moist. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use instant rice?

I prefer long-grain rice for texture, but if I use instant rice, I reduce the liquid and cooking time accordingly.

What kind of sausage works best?

I like using smoked kielbasa or andouille sausage, but any fully cooked smoked sausage will work.

Can I make this dish spicy?

Yes, I add cayenne pepper, hot sauce, or spicy sausage to turn up the heat.

Do I need to rinse the rice?

I usually rinse it to remove excess starch and prevent it from getting too sticky.

Can I add cheese?

Definitely. I sometimes stir in shredded cheddar or pepper jack at the end for a creamy, cheesy finish.

Conclusion

One-Pot Smoked Sausage and Rice is one of those satisfying, no-fuss meals I love to make when I want something hearty and delicious without the pile of dishes. It’s rich, comforting, and endlessly adaptable—perfect for busy weeknights or whenever I need a warm, flavorful meal fast.

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