Sausage and Rice
So, About This Sausage and Rice Thing…
I have this theory that some recipes just find you. Like, you don’t go searching for Sausage and Rice (unless you’re reading this, I guess)—it just sort of appears when you’re shuffling around the kitchen with no idea what to make, two random sausages rolling around the fridge drawer, and a bag of rice that’s been open so long the measuring cup practically lives inside. I first made this one rainy Tuesday when the only other option was cereal or ordering takeout—again. My kids actually stopped rolling their eyes at dinner (okay, just for a second) and my neighbor swears it smells better than his favorite food truck. If you’ve got 30-ish minutes, a half-patience, and a willingness to improvise, you’re in luck. And hey, if you’re a fancy chef, you’ll probably cringe here and there, but, as my granddad would say—whack it in, it’ll be right as rain.
Why I Keep Coming Back to This
I make this when:
– No one can agree what to eat.
– I want something warm, filling, and—let’s be honest—impressive enough that it feels like I made an effort.
– My youngest has invited the neighbor kids (again) and I forgot to check the pantry.
Every time I cook it, someone asks for seconds. Honestly, I’m still waiting for the day when leftovers survive until lunch the next day. Side note: There was one truly wild time when I forgot to buy bell peppers, so I chucked in some roasted carrots. It was… fine? Edible, anyway! On the plus side, if you burn the bottom a bit (not that you will, but just in case) it just becomes ‘crispy sausage and rice’, which sounds intentional if you say it with enough confidence.
What You’ll Need (Sort Of)
- 2–4 sausages, whatever kind you love (spicy Italian is my jam; but honestly, I once used leftover bratwurst and no one rioted)
- 1 medium onion, chopped (red, white, yellow—in a pinch, a few scallions will do)
- 1 bell pepper (I usually grab red for the sweet vibe, but green or yellow, why not; my grandmother always insisted on green but I’m not that strict)
- 2 cloves garlic, minced (can absolutely use that jarred stuff from the fridge—no shame)
- 1 cup long grain white rice (sometimes I do half-and-half with brown rice but then you have to cook it longer and patience really isn’t my thing)
- 2 cups chicken broth (veggie broth in a pinch, or honestly, water with a bouillon cube, I won’t tell)
- 1 can diced tomatoes (14 oz-ish—I drain them sometimes, other times I just chuck it all in)
- Olive oil or whatever oil you grab first (I once used butter, and hey, life’s short)
- Salt, pepper, smoked paprika if you’re feeling fancy
- Hot sauce (optional; but my partner dumps it on, so)
- A handful of chopped parsley (only if you want it to look like it came from a food blog)
How I Actually Cook Sausage and Rice
First, dice up your sausage—bite-sized, but no one’s checking. Get a big frying pan (I suppose a Dutch oven is best, but I use whatever’s clean). Splash in some oil and heat on medium. Toss in those sausage chunks and let them brown up; you want some good color, but if a few bits stick to the bottom, that’s bonus flavor, not a mistake. Remove the sausage and set aside (sometimes I just stack ‘em on a plate and cover with a tea towel—no big operation).
In the same pan, throw in your onions and bell pepper. Sauté til soft and maybe a bit golden; I usually dump in the garlic right near the end, so it doesn’t get sad and burnt. Stir in your rice and let it toast for a minute or two, just until it stops looking raw. Actually, the toasting part is magic—smells like a little cafe in here.
Pour in the broth, tomatoes (and their juice if you like it saucy, or drain for a less stew-like result), and give it all a big stir. Now add the browned sausage back in. Sprinkle with salt, pepper, smoked paprika—whatever you’re feeling. Bring to a gentle bubble. Cover, reduce heat to low, and walk away for about 18–20 minutes (okay sometimes it takes longer if I went heavy on the veggies or used brown rice, so just keep an eye and taste a bit when you suspect it’s done). This is where I usually sneak a forkful, you know, ‘for science’.
Once the rice is tender and most liquid’s gone, give it a gentle fluff with a fork. Chuck on some chopped parsley or not. Serve hot, ideally with a rather large spoon (my kids, for some odd reason, call this ‘dinner stew’).
What I’ve Learned (The Hard Way)
- Don’t crowd the pan with sausages or they’ll just steam instead of brown. And, yeah, they look a bit beige (yikes).
- If you’re using brown rice, just give yourself a head start—takes longer than you think.
- Once I put in way too much broth, and it was basically soup. Everyone laughed, we ate it anyway, but I prefer it thicker now.
- If you don’t own a lid for your pan, improvise with foil or even an upside-down baking sheet (I may have used a pizza box in college—probably don’t recommend that unless you like cardboard flavor…)
Variations I’ve Tried (Not All Were Hits)
- Swapping sausages: Chicken apple sausage gives this a sweet spin, chorizo is punchy (careful, gets oily fast), or veggie sausages if that’s your thing.
- Add more veg: Zucchini, corn, or even frozen peas near the end. Love a pop of color, but I’ve found eggplant turns mooshy and weird here.
- I tried to make this entire thing in the oven once. It kinda half-worked? The top rice goes crunchy, which is… probably only appealing to a few folks.
What If You Don’t Have a Big Pan?
Honestly, I just split everything between two medium skillets once. Was it awkward? Sure, but it worked. So don’t stress if your kitchen gear is more ‘starter pack’ than ‘chef’s dream’—it still gets the job done. You can scope out some solid pans on Serious Eats if you’re thinking about an upgrade (I window-shop here all the time).
Let’s Talk Leftovers
You could keep leftovers in a container in the fridge for up to three days (if you’re one of those mystical creatures whose family resists midnight fridge raids). I think it tastes better the next day, but—confession—it basically never lasts ’til then at my place. Reheat gently on the stove or zap in the microwave; add a splash of water if it looks dry.
How I Serve It Up
I love laying this in a big, mismatched bowl and letting everyone spoon their own. Sometimes, if I remembered to buy bread (rare), we’ll have thick slices to scoop it up. And now and again—a fried egg on top just because. My mom thinks that’s weird. I think it’s genius. To each their own, right?
Can I Give You a Few Pro Tips?
- One time, I rushed the toasting-the-rice step and it all tasted a bit bland; don’t skip it—even if you’re hungry and everyone’s hovering behind you.
- Actually, I find the rice absorbs more flavor if you let it rest (covered) off the heat for 5 minutes. Learned the hard way: patience, friend.
- If you’re tempted to stir a lot when it’s cooking, resist. Let it do its thing—trust me, you don’t want gluey rice (made that mistake too many times).
FAQ—Real Questions, I Swear
“Can I make this with precooked sausage?” Totally. Just slice it and toss it in with the veggies, skip browning. But, honestly, browning adds more flavor (so there’s that).
“Is this freezer friendly?” It’s not bad out of the freezer, especially if you mix in a bit of broth while reheating. Texture gets a little off, but nothing tragic—just being honest!
“What if I don’t eat tomatoes?” Skip ‘em! Use a splash more broth. Maybe toss in a little more onion or pepper for sweetness. It’ll taste a bit different, but still good.
“Can I double this recipe?” Yup, but get a really big pan (or even a Dutch oven). I once doubled it and forgot, uh, to double the broth… the rice was a hockey puck. So measure as you go, or keep a cup of extra broth handy.
Oh, and if you ever want to experiment even more with rice dinners, take a look at Budget Bytes’ sausage and rice guide—she does awesome step-by-steps and her recipes are seriously affordable.
So there it is. Sausage and Rice—my weeknight hero dish. Simple, flexible, no need to panic if you’re missing something (unless it’s, you know, both sausage and rice—then I’d recommend ordering pizza instead).
Ingredients
- 400 g smoked sausage, sliced
- 1 cup long grain white rice, uncooked
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned, about 4-5 minutes. Remove sausage and set aside.
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2In the same skillet, add diced onion and red bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for another 1 minute.
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3Stir in uncooked rice and paprika, and cook for 1-2 minutes, stirring to coat the rice in oil and spices.
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4Pour in chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 15-18 minutes or until rice is tender and liquid is absorbed.
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5Return the cooked sausage to the skillet and stir to combine. Simmer uncovered for 2-3 minutes to heat through.
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6Garnish with chopped parsley if desired and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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