Description
A bold and comforting one-pan meal packed with smoky sausage, tender rice, and vibrant Cajun spices. Perfect for busy weeknights or satisfying family dinners.
Ingredients
1 pound smoked beef or chicken sausage, sliced into ¼-inch rounds
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
1 green bell pepper, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
2 celery stalks, finely chopped (about ½ cup)
3 cloves garlic, minced
1 ½ cups long-grain white rice, uncooked
3 cups low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
2 green onions, sliced
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat. Add sausage and cook 4–5 minutes until browned. Remove and set aside.
In the same skillet, sauté onion, bell peppers, and celery for 5–6 minutes until softened. Add garlic and cook 30 seconds.
Stir in rice and toast for 1–2 minutes.
Return sausage to the skillet. Add chicken broth, diced tomatoes, paprika, thyme, oregano, cayenne, salt, and pepper. Stir well.
Bring to a boil, reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork and garnish with green onions and parsley.
Notes
Adjust cayenne pepper for desired spice level.
For brown rice, increase broth to 3 ½ cups and cook 35–40 minutes.
Store leftovers in an airtight container up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes