Description
Okay, so you know how sometimes you want something hearty and satisfying, but you also want to only dirty one pot, but you also want something that tastes like you actually tried even though you’re running on fumes and three hours of sleep? This smoky, savory bowl of comfort is basically the answer to that very specific but totally reasonable weeknight craving. We’re talking about perfectly seasoned rice cooked with chunks of smoky sausage, tender vegetables, and enough flavor to make you forget you’re eating what’s essentially a fancy version of rice and meat.
This isn’t your basic throw-everything-in-a-pot situation. This is the kind of dish that makes people think you’ve got your life together, when really you just dumped some ingredients in a pot and let the magic happen. It’s comfort food that doesn’t require a culinary degree, and honestly? We’re absolutely obsessed with this level of delicious laziness.
Ingredients
For the Base:
- 1 lb smoked sausage, sliced into rounds
- 1 medium onion, diced
- 1 bell pepper, diced (any color you like)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
For the Seasoning Magic:
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to your heat tolerance)
- 1 tsp salt
- 1/2 tsp black pepper
For Finishing:
- 1 cup frozen peas
- 2 green onions, sliced
- Fresh parsley, chopped
- Hot sauce for serving (because some of us live dangerously)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced sausage and cook for 4-5 minutes until browned and gorgeous. Don’t move them around too much — let them get those beautiful caramelized edges. Remove sausage but leave all that rendered fat behind — that’s liquid gold.
Add diced onion, bell pepper, and celery to the same pot with the sausage fat. Cook for 5-6 minutes until vegetables start to soften and get happy. Add minced garlic and cook for another 30 seconds until fragrant. This is your holy trinity doing its aromatic magic.
Add rice to the pot and stir for 2-3 minutes until lightly toasted. Toasted rice = better flavor and texture — don’t skip this step. Add all the seasoning ingredients and stir until everything’s coated. Let those spices bloom for about 30 seconds.
Pour in chicken broth and add drained diced tomatoes. Stir in the browned sausage and any accumulated juices. Bring everything to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender.
Remove from heat and let it rest for 5 minutes — patience, grasshopper. Stir in frozen peas and let the residual heat cook them perfectly. Fluff with a fork and taste for seasoning adjustments. Top with green onions and fresh parsley for color and freshness.
Dish into bowls and let people add hot sauce to their heart’s content. Stand back and accept the compliments about your “complicated” cooking. Enjoy the fact that you only have one pot to wash. Pat yourself on the back for being a weeknight dinner hero.
Notes
Sausage Choice Matters: Andouille, kielbasa, or any good smoked sausage works — just avoid the cheap stuff.
Rice Toasting is Key: Those few minutes of toasting prevent mushy rice and add nutty flavor.
Liquid Ratio Magic: Stick to the 2:1 broth-to-rice ratio for perfect texture every time.
Resting Period: Don’t skip the 5-minute rest — it lets the rice finish cooking gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~425 kcal
- Fat: ~12g
- Carbohydrates: ~58g
- Protein: ~18g