Description
A savory and hearty rice dish featuring tender long-grain rice cooked in chicken stock and combined with smoky browned sausage, sautéed vegetables, and a blend of aromatic spices for a flavorful meal perfect for any day of the week.
Ingredients
Rice and Stock
- 1 cup long-grain rice
- 2 1/4 cups chicken stock (divided)
Cooking Fats
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
Sausage and Vegetables
- 12 ounces smoked sausage (about 4 medium links)
- 1 small yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 large stalk celery, chopped into half moons
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and cracked black pepper, to taste
Instructions
- Cook the Rice: In a saucepan, cook 1 cup of long-grain rice with 2 cups of chicken stock according to the package instructions until tender. Once cooked, fluff the rice with a fork and set aside for later use.
- Brown the Sausage: Heat a medium heavy-bottomed skillet over medium-high heat. Melt 1 tablespoon butter together with 1 tablespoon olive oil. Add 12 ounces of smoked sausage, sliced or whole, and sauté for about 3-5 minutes until the sausage is nicely browned.
- Sauté the Vegetables: Add the chopped onion, red bell pepper, and celery to the skillet. Cook the mixture for 2-3 minutes until the vegetables begin to soften. Then add minced garlic and cook for an additional minute until fragrant.
- Add Spices: Sprinkle the sausage and vegetables with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, salt, cracked black pepper, and 1/2 teaspoon cayenne pepper. Stir thoroughly with a wooden spoon to combine all the flavors.
- Deglaze and Combine: Pour a small amount of the reserved 1/4 cup chicken stock into the skillet to deglaze, scraping the brown bits off the bottom. Then add the cooked rice to the skillet and stir to mix it evenly with the sausage and vegetables. Continue cooking and stirring for 2-3 minutes, adding a little more chicken stock if needed to keep the rice moist.
- Serve: Remove the skillet from the heat. Transfer the rice, sausage, and vegetable mixture to a serving dish. Optionally garnish with freshly chopped parsley. Serve warm and enjoy your flavorful rice with smoked sausage!
Notes
- Use smoked sausage with your preferred level of spice and smokiness; Andouille or kielbasa are excellent options.
- Adjust the cayenne pepper amount to control the spiciness of the dish.
- For a richer flavor, consider using homemade chicken stock.
- If you want a vegetarian version, substitute smoked sausage with smoked tofu and use vegetable stock.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American