Ingredients
Scale
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced into rounds
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 tsp paprika
- ½ tsp thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add sausage and cook until browned, about 3–4 minutes. Remove and set aside.
- In the same pan, add onion, bell pepper, and celery. Sauté 5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add rice, broth, paprika, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in cooked sausage, cover, and let rest 5 minutes.
- Garnish with parsley and serve warm.
Notes
- For vegetarian option, swap sausage for plant-based sausage and use veggie broth.
- May add diced tomatoes for extra flavor and moisture.
- Leftovers keep well for 3–4 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
