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
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
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.