One Pot Smoked Sausage And Rice (Easy, Flavor-Packed Weeknight Dinner)
One Pot Smoked Sausage and Rice is a quick, comforting dinner made with smoky sausage, tender rice, and flavorful peppers and spices—all cooked in one pan. It’s an easy weeknight meal that comes together fast, uses simple ingredients, and is loved by the whole family.
Ingredients
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14 oz smoked sausage (such as kielbasa), sliced into rounds
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½ cup diced onion (about ½ medium onion)
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1 red bell pepper, diced
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2 tbsp olive oil
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½ tsp paprika (smoked paprika adds extra flavor)
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1 tsp dried oregano
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¼ tsp garlic powder
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½ tsp salt
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¼ tsp 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 tbsp tomato paste
Instructions
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Prep the ingredients:
Slice the smoked sausage into ¼-inch rounds. Dice the onion and bell pepper into small pieces. In a small bowl, mix together the paprika, oregano, garlic powder, salt, and black pepper. -
Brown the sausage:
Heat olive oil in a large sauté pan or 12-inch skillet with a lid over medium-high heat. Add the sausage and cook for 5–6 minutes, stirring occasionally, until browned. Add the onion and cook for another 3–4 minutes until softened. -
Add rice and liquids:
Stir in the chicken broth, rice, tomato paste, bell pepper, and the prepared spice mixture. Mix well until everything is evenly combined and bring to a boil. -
Simmer:
Cover the pan, reduce heat to medium-low, and simmer for 20–23 minutes, or until the rice is tender and most of the liquid is absorbed. -
Serve:
Remove from heat, fluff gently, and garnish with fresh parsley or chopped green onions if desired. Serve warm.
Notes
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Use smoked paprika for deeper, richer flavor.
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Don’t lift the lid too often while the rice cooks—this helps the rice steam properly.
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Low-sodium broth keeps the dish from becoming too salty.
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Add veggies: Green bell peppers, corn, or peas work well.
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Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container.