Introduction & Inspiration
There’s something deeply satisfying about creating a complete meal in a single pot. As someone who’s constantly balancing work, family, and the endless list of daily tasks, I’ve come to love recipes that are as comforting as they are practical.
That’s where this One Pot Smoked Sausage and Rice recipe comes in. It’s warm, hearty, flavorful, and requires minimal cleanup—a total win for weeknights when I just don’t have the energy for a pile of dishes.
The inspiration behind this dish comes from the fusion of Southern comfort food with just a hint of smoky spice. It’s the kind of meal that fills your home with delicious aromas and gets everyone gathered around the table in no time.
Whether you’re cooking for one or feeding a hungry crowd, this one-pot wonder delivers consistent results that feel like home with every bite.
Nostalgic Appeal
This dish always brings me back to my childhood kitchen. I remember watching my mother slice sausage while rice simmered on the stove and the whole house smelled like dinner was ready hours before it actually was.
There’s something nostalgic about smoked sausage. Maybe it’s the deep savory flavor, or how it was always present at family gatherings and casual dinners alike.
The peppers and onions remind me of my grandmother’s garden, where she’d pull fresh produce right from the soil and cook it up with whatever was on hand.
Rice was a staple in our house—it stretched meals, filled our bellies, and never let us down. It’s still my go-to ingredient when I want a dish to be both comforting and economical.
Homemade Focus
What I love most about this recipe is that it celebrates simplicity. It doesn’t rely on fancy sauces or complicated techniques—just real, honest ingredients coming together in one pot.
Making it at home gives me the freedom to tweak spices, add vegetables, or control the salt content, which is important for my family’s dietary needs.
This version is far better than anything boxed or pre-made. You get the depth of flavor that only comes from sautéing sausage until it caramelizes, and you’re in full control of the final texture of the rice.
The end result feels homemade in the best way. It’s hearty, rustic, and perfect for gathering around the table.
Flavor Goal
Every element in this recipe works toward one goal—maximum flavor in one pot.
The smoked sausage brings a rich, meaty savoriness. It’s deeply satisfying on its own, but once it browns and mingles with the onions, it becomes even more mouthwatering.
The paprika and garlic powder add warmth and subtle spice, while oregano lends an herbal note that balances out the richness.
The tomato paste deepens the overall flavor, giving a gentle acidity and umami that ties everything together beautifully.
When the rice absorbs all these flavors along with the broth, it turns from a humble grain into a flavorful main course.
Ingredient Insights
Smoked Sausage (like kielbasa) is the hero of this dish. Its smoky, garlicky flavor gives the entire pot a rich, meaty taste. Slicing it into thin rounds allows for caramelization, which enhances both texture and flavor.
Onion is a background player with a big role. Once sautéed, it becomes sweet and aromatic, layering in depth to the base of the dish.
Red Bell Pepper adds both color and sweetness. When cooked just right, it softens without losing its vibrancy, adding balance to the savory elements.
Olive Oil is used for sautéing. It not only helps brown the sausage and vegetables but also carries flavor throughout the dish.
Smoked Paprika contributes a deep, earthy smokiness that complements the sausage perfectly. Regular paprika works too, but the smoked version elevates everything.
Oregano brings a hint of herbaceousness that lightens the richness of the sausage and broth. It’s a small touch that adds so much.
Garlic Powder provides quick, even garlic flavor without the risk of burning fresh garlic in the pan. It’s a pantry essential.
Salt and Black Pepper help balance and season every layer of the dish. They’re basic but powerful when used correctly.
Chicken Broth adds moisture and infuses the rice with savory flavor as it cooks. Using low sodium allows you to control the salt levels.
Long Grain White Rice is perfect here—it stays fluffy and doesn’t clump. It also absorbs flavor better than instant or short-grain varieties.
Tomato Paste thickens the broth and brings a concentrated tomato richness that ties in beautifully with the sausage and spices.
Essential Equipment
To make this one-pot meal, you’ll need just a few kitchen basics.
A large sauté pan or deep 12-inch skillet with a lid is key. It allows enough space to brown the sausage and hold the rice and broth as they cook together.
A cutting board and sharp knife are needed to prep your vegetables and slice the sausage.
You’ll want a mixing bowl to combine your spices ahead of time, which makes the process smoother once you’re at the stove.
Finally, a wooden spoon or silicone spatula helps stir everything without damaging your pan and ensures nothing sticks.
List of Ingredients with Measurements
- 14 ounces smoked sausage (such as kielbasa), sliced into rounds
- 1/2 cup diced onion (about 1/2 a medium onion)
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika (smoked paprika preferred)
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 3 tablespoons tomato paste
Step-by-Step Instructions
Step 1: Prep the Ingredients
Slice your sausage into thin rounds, about a quarter inch thick.
Dice your onion and red bell pepper into small, bite-sized pieces.
In a small bowl, mix together the paprika, oregano, garlic powder, salt, and pepper. Set this spice mix aside for later.
Step 2: Brown the Sausage and Onion
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Add the sausage and cook for 5–6 minutes until browned on both sides.
Add the diced onion and cook for another 3–4 minutes until softened and lightly browned.
Step 3: Add the Remaining Ingredients
To the pan, add the chicken broth, uncooked rice, tomato paste, red bell pepper, and spice mixture.
Stir everything thoroughly to combine and dissolve the tomato paste.
Bring the mixture to a boil over medium-high heat.
Step 4: Simmer and Cook
Once boiling, cover the skillet with a lid and reduce heat to medium-low.
Let it simmer gently for 20–23 minutes, or until the rice is fully cooked.
Most of the liquid should be absorbed, though a little leftover is fine if the rice is tender.
Step 5: Final Touch and Serve
Fluff the rice gently with a fork and check the seasoning.
If needed, add a pinch of salt or pepper to taste.
Garnish with chopped parsley or green onions if desired, and serve warm.
Troubleshooting
Rice not fully cooked after 23 minutes?
Simply add a splash more broth or water, cover again, and cook for an additional 5 minutes.
Rice too mushy or soggy?
Be sure you’re using long-grain white rice and not instant or short-grain rice. Those cook differently and can become too soft.
Sausage not browning well?
Your pan may be too crowded. Try browning the sausage in two batches if necessary.
Dish tastes bland?
Try boosting flavor with a little more smoked paprika, a pinch of cayenne, or even a squeeze of lemon juice at the end.
Tips and Variations
Want to add veggies? Try tossing in peas, spinach, or corn during the last few minutes of cooking.
If you like it spicy, use hot smoked sausage or add crushed red pepper flakes.
For a more creamy texture, stir in a tablespoon of sour cream or a splash of heavy cream at the end.
Swap the rice for brown rice, but be sure to extend the cooking time and add more broth to accommodate the difference.
This recipe is also great with turkey sausage or plant-based sausage alternatives for a lighter version.
Serving and Pairing Suggestions
This dish is complete on its own but also pairs beautifully with a side of roasted vegetables or a crisp green salad.
If serving guests, you could offer warm crusty bread to soak up the flavorful broth.
Pair with a glass of chilled white wine or sparkling water with lemon for a refreshing contrast.
It also makes a fantastic leftover—just reheat with a splash of water or broth to loosen it up.
For kids, a simple side of applesauce or steamed carrots balances the smoky flavors.
Nutritional Information (approximate per serving, based on 4 servings)
- Calories: 470
- Protein: 18g
- Carbohydrates: 40g
- Fat: 26g
- Saturated Fat: 8g
- Fiber: 2g
- Sodium: 980mg
- Sugar: 4g
Please note these values can vary depending on the sausage and broth used.
Print
One Pot Smoked Sausage And Rice
Description
There’s something deeply satisfying about creating a complete meal in a single pot. As someone who’s constantly balancing work, family, and the endless list of daily tasks, I’ve come to love recipes that are as comforting as they are practical
Ingredients
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14 ounces smoked sausage (such as kielbasa), sliced into rounds
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1/2 cup diced onion (about 1/2 a medium onion)
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1 red bell pepper, diced
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2 tablespoons olive oil
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1/2 teaspoon paprika (smoked paprika preferred)
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1 teaspoon dried oregano
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1/4 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cups low-sodium chicken broth
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1 cup long-grain white rice
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3 tablespoons tomato paste
Instructions
Step 1: Prep the Ingredients
Slice your sausage into thin rounds, about a quarter inch thick.
Dice your onion and red bell pepper into small, bite-sized pieces.
In a small bowl, mix together the paprika, oregano, garlic powder, salt, and pepper. Set this spice mix aside for later.
Step 2: Brown the Sausage and Onion
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Add the sausage and cook for 5–6 minutes until browned on both sides.
Add the diced onion and cook for another 3–4 minutes until softened and lightly browned.
Step 3: Add the Remaining Ingredients
To the pan, add the chicken broth, uncooked rice, tomato paste, red bell pepper, and spice mixture.
Stir everything thoroughly to combine and dissolve the tomato paste.
Bring the mixture to a boil over medium-high heat.
Step 4: Simmer and Cook
Once boiling, cover the skillet with a lid and reduce heat to medium-low.
Let it simmer gently for 20–23 minutes, or until the rice is fully cooked.
Most of the liquid should be absorbed, though a little leftover is fine if the rice is tender.
Step 5: Final Touch and Serve
Fluff the rice gently with a fork and check the seasoning.
If needed, add a pinch of salt or pepper to taste.
Garnish with chopped parsley or green onions if desired, and serve warm.
Recipe Summary and Q&A
What is One Pot Smoked Sausage and Rice?
It’s a hearty, flavorful meal made by simmering smoked sausage, rice, vegetables, broth, and spices all in one pan.
Can I make this ahead of time?
Absolutely. It stores well in the fridge for 3–4 days and reheats beautifully.
Is it freezer-friendly?
Yes! Let it cool completely and store in freezer-safe containers for up to 3 months. Thaw in the fridge and reheat on the stovetop or microwave.
Can I make this without sausage?
You can substitute chicken or tofu, but the signature smoky flavor will change slightly.
What kind of rice should I use?
Long-grain white rice works best. Avoid instant rice, which cooks too quickly and can get mushy.